It's the best time of the year for sweet corn, and California Hass avocados are eating great right now, so I decided it was time to try the corn soup recipe from Suzanne Goin's "Sunday Suppers at Lucques" that I've had my eye on (page 180 -- if anyone wants the recipe let me know). This was the most incredibly satisfying corn soup I've made, and the method is o simple -- puree the soup solids in the blender with some of the cooking liquid, which makes for the silkiest, creamiest soup ever. Potatoes are the thickener for this soup, which is filling but light tasting at the same time. The garnish, a cool, satisfying puree of avocado and creme fraiche, seasoned with lime juice, complements the soup, and, as we discovered this morning, is great on top of poached eggs! The ingredients in the soup are few and the technique is simple. I served it warm but it would be great cool or at room temperature (it's not as great cold, as I found out late last night with some of the leftovers from the fridge).