Peppercorn and Avacado Soup Recipe
Servings: 6 - 8 servings
Ingredients
- 1 medium onion
- 1 tablespoons ground coriander
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 2 cloves garlic minced
- 4 large avocados ripe
- 2½ quarts chicken stock or vegetable stock
- ⅓ cup green peppercorn ground pepper to taste
- salt to taste
- cilantro several leaves for garnish
- 4 cherry tomatoes quartered for garnish
- 1 lime garnish
Instructions
- Not too much prep to this quick and easy soup. Just peel and dice the onion, mince the garlic cloves and cut up the ripe avocados. You are ready to start the soup.
- 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 for 20 minutes.
- Cool to room temperature & puree in blender until smooth.
- Return to pan, bring to boil, add peppercorns & reduce to moderate heat and cook for 10 minutes.
- Serve garnished with cilantro and peppercorns.