Avacado soup with green peppercorns

Yield: 4 servings

Measure 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

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.

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