Servings
4 s
Ingredients
- 1 medium
- 1 tablespoon Ground coriander
- 1 tablespoon Olive oil
- 4 large Ripe avacados, peeled, pitted and coaresly chopped
- 1/3 cup Green peppercorns in brine, drained
- Salt to taste
- 2
- 1 teaspoon Cumin
- 2 1/2 quarts 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.
- From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
- File ftp://www.idiscover.
- co.
- uk/pub/food/mealmaster/recipes/tn-94q3.biz