Avacado soup with green peppercorns
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
| 1 | teaspoon | Cumin |
| 2½ | quart | Light chicken stock |
| Cilantro leaves for garnish | ||
Directions
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.