Coriander, cumin sauteed with onion make a rich, earthy base for this avocado soup.
Prep Time: 45 min. Serves: 6
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
- In a large saucepan, cook the onion, garlic, and spices in the olive oil over moderate heat for 10 minutes, stirring frequently.
- 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.
- Bring to a boil over high heat. Reduce the heat to moderate and cook for 20 minutes. Cool to room temperature.
- 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