Directions:
- 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.
- Purée 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373.76 Kcal (1565 kJ) | ||
| Calories from fat | 301.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.53g | 52% | |
|---|---|---|---|
| Sodium | 187.45mg | 8% | |
| Potassium | 1044.31mg | 22% | |
| Total Carbs | 18.74g | 6% | |
| Sugars | 2.11g | 8% | |
| Dietary Fiber | 9.97g | 40% | |
| Protein | 11.05g | 22% | |
| Vitamin C | 16.7mg | 28% | |
| Iron | 4.3mg | 24% | |
| Calcium | 50.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 64.85 Kcal (272 kJ) | ||
| Calories from fat | 52.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.82g | 52% | |
|---|---|---|---|
| Sodium | 32.53mg | 8% | |
| Potassium | 181.21mg | 22% | |
| Total Carbs | 3.25g | 6% | |
| Sugars | 0.37g | 8% | |
| Dietary Fiber | 1.73g | 40% | |
| Protein | 1.92g | 22% | |
| Vitamin C | 2.9mg | 28% | |
| Iron | 0.7mg | 24% | |
| Calcium | 8.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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