Ingredients
- 4 ripe avacados
- 2 garlic (cloves)
- 1 onion
- 1 cilantro leaves for (garnish)
- 2 1/2 qt chicken stock (light)
- 1 tb olive oil
- 1 tb coriander (ground)
- 1 t cumin
- some pepper to
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.