Yield: 4 servings
|1 medium||Onion, diced|
|1 tablespoon||Ground coriander|
|1 tablespoon||Olive oil|
|4 larges||Ripe avacados, peeled, pitted and coaresly chopped|
|⅓ cup||Green peppercorns in brine, drained|
|Salt to taste|
|Pepper to taste|
|2||Garlic cloves, minced|
|2½ quart||Light chicken stock|
|Cilantro leaves for garnish|
In large saucepan, cook the onion, garlic and spices in the olive oil over moderate heat for 10 minutes, stirring often. Add avacados and stock, bring to a boil, then reduce heat to medium. Cook 20 minutes.
Cool to room temperature. Puree soup in blender until smooth. Return to pan, bring to a boil, add peppercorns, reduce to moderate heat and cook 10 minutes. Serve garnished with cilantro and peppercorns.