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Recipe Name: Avacado Soup With Green Peppercorns Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Preparation Time:
Number of Servings: 4

1 Onion, diced
1 Tablespoon(s) Ground coriander
1 Tablespoon(s) Olive oil
4 Ripe avacados, peeled
pitted and coaresly
1/3 Cup(s) Green peppercorns in brine
Salt to taste
pepper to taste
2 Garlic cloves, minced
1 Teaspoon(s) Cumin
2 1/2 Quart(s) Light chicken stock
Cilantro leaves for garnish
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.

Nutrition (calculated from recipe ingredients)
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

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