Avocado Soup With Green Peppercorns |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A delicious Mexican soup for spring/summer. Can be served hot or cold. From . 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 |
Directions:
1. 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.
2. 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.
3. Note: Delicious with warm tortillas or tortilla chips served with tomato salsa cruda and fresh Mexican cheese.
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