Title: Avacado Soup with Green Peppercorns
Categories: Soup
Yield: 4 Servings
| 1 | md | Onion, diced |
| 1 | tb | Ground coriander |
| 1 | tb | Olive oil |
| 4 | lg | Ripe avacados, peeled, pitted and coaresly chopped |
| 1/3 | c | Green peppercorns in brine, drained |
| | | Salt to taste |
| | | Pepper to taste |
| 2 | | Garlic cloves, minced |
| 1 | ts | Cumin |
| 2 1/2 | qt | 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.