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
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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