| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups | 4 | Servings | |
INGREDIENTS
| 1 | Onion, diced | |
| 1 | T | Ground coriander |
| 1 | T | Olive oil |
| 4 | 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 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 41
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 430.3mg
Potassium: 412.4mg
Carbohydrates: 9.4g
Fiber: 5.2g
Sugar: 1.8g
Protein: 5.1g