Avocado Soup With Green Peppercorns - cooking recipe

Ingredients
    1 medium onion, cut in medium dice
    2 garlic cloves, minced
    1 tablespoon ground coriander
    1 teaspoon ground cumin
    1/4 cup olive oil
    4 large ripe avocados, peeled, pitted, and coarsely chopped
    2 1/2 quarts low-fat chicken broth
    1/3 cup green peppercorns in brine, drained (reserve a few for garnish)
    salt and pepper, to taste
    cilantro leaf, for garnish
Preparation
    In a large saucepan, cook the onion, garlic, and spices in the olive oil over moderate heat for 10 minutes, stirring frequently. Add the avocados and chicken stock and bring to a boil over high heat. Reduce the heat to moderate and cook for 20 minutes. Cool to room temperature.
    Puree the soup mixture in a blender until very smooth. Transfer back to the saucepan and bring to a boil over high heat. Add the peppercorns and salt and pepper. Reduce the heat to moderate and cook for 10 minutes. Serve with a garnish of cilantro and a few peppercorns.
    Note: Delicious with warm tortillas or tortilla chips served with tomato salsa cruda and fresh Mexican cheese.

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