Ingredients:
1 medium onion, diced
1 tablespoon ground coriander
1 tablespoon olive oil
4 large ripe avocados coaresly chopped
1/3 cup Green peppercorns in brine – drained
2 Garlic cloves, minced
1 teaspoon Cumin
2 1/2 quart chicken stock
Salt to taste
Pepper to taste
Cilantro leaves for garnish
Instructions:
In large saucepan, cook the onion, garlic and 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 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.
Carb Count: 7 carbs per serving. Serves 8.
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