Coriander, cumin sauteed with onion make a rich, earthy base for this avocado soup.

Prep Time:  45 min.    Serves: 6

Ingredients:

1 medium onion, cut in medium dice
2 garlic cloves, minced
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon annatto powder

1⁄4 cup olive oil
4 large ripe avocados, peeled, pitted, and coarsely chopped
2 1⁄2 quarts low-fat chicken broth
Optional:  1⁄3 cup green peppercorns in brine, drained (recipe to brine your own)
salt and pepper, to taste
garnish with cilantro leaf,  queso fresca or cheddar cheese, lime

DIRECTIONS:

1. In a large saucepan, cook the onion, garlic, and spices in the olive oil over moderate heat for 10 minutes, stirring frequently.
2. Put peppercorns in a spice bag or tea infuser so they can be easily removed.  Even though brined, peppercorns may still have a hot, peppery bite.  Add to pot with avocados and chicken.
3. Bring to a boil over high heat. Reduce the heat to moderate and cook for 20 minutes. Cool to room temperature.
4. Purée the soup mixture in a blender until very smooth. Transfer back to the saucepan and bring to a boil over high heat. Add the peppercorns and salt and pepper. Reduce the heat to moderate and cook for 10 minutes. Serve with a garnish of cilantro, queso fresca and a splash of lime juice

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