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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|Serving Size: 1 Serving (542g)|
|Recipe Makes: 4|
|Calories from Fat: 311 (65%)|
|Amt Per Serving||% DV|
|Total Fat 34.6g||46 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 22.4g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 9mg||3 %|
|Sodium 488.3mg||17 %|
|Potassium 1470.2mg||39 %|
|Total Carbohydrate 37.4g||11 %|
|Dietary Fiber 16.8g||67 %|
|Sugars, other 20.5g|
|Protein 13.2g||19 %|
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Calories per serving: 478
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