| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups | 4 | Servings | |
INGREDIENTS
| 1 | md | Onion, diced |
| 1 | tb | Ground coriander |
| 1 | tb | Olive oil |
| 4 | lg | Ripe avacados, peeled, pitted and coaresly chopped |
| 1/3 | c | Green peppercorns in brine, drained |
| Salt to taste | ||
| Pepper to taste | ||
| 2 | Garlic cloves, minced | |
| 1 | ts | Cumin |
| 2 1/2 | qt | Light chicken stock |
| 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 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://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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