Avocado Soup with Green Peppercorns

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1/3 c Green peppercorns; in brine
2 Garlic; minced
1 tb olive oil
Black Pepper; to taste
4 lg avacados; Ripe, peeled
2 1/2 qt Light chicken stock
1 ts Cumin
1 md Onion; diced
Salt to taste
1 tb Ground coriander
Cilantro leaves; for garnish

Original recipe makes 4



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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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