Peppercorn Avocado Soup

Posted by in Recipes on September 04, 2012 . 0 Comments.


1 medium Onion                                    
1 Tbsp Ground Coriander                
1 Tbsp Olive Oil                               
1 tsp Cumin                                   
2 minced Garlic Cloves                       
4 Large Ripe Avocados   
2-1/2 Quarts Chicken or Vegetable Stock  
1/3 Cup Green Peppercorns              
Ground pepper to taste
Salt to taste
Cilantro - several leaves for garnish



In large saucepan cook the onion garlic ands spices in the olive oil over moderate heat for 10 minutes, stirring often.

Add avocados and stock, bring to a boil, then reduce heat to medium & cook for 20 minutes.      Cool to room temperature & puree in blender until smooth.

Return to pan, bring to boil, add peppercorns & reduce to moderate heat and cook for 10 minutes.

Serve garnished with cilantro and peppercorns.

Last update: September 04, 2012


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