Try this Avocado Soup with Green Peppercorns recipe, or contribute your own.
Suggest a better descriptionIn 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 | ||
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Calories: 478 | ||
Calories from Fat: 311 (65%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 478
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