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Ingredientes
- 1 med Onion, diced
- 1 Tbsp. Grnd coriander
- 1 Tbsp. Extra virgin olive oil
- 4 lrg Ripe avacados, peeled, pitted and coaresly minced
- 1/3 c. Green peppercorns in brine, liquid removed Salt to taste Pepper to taste
- 2 x Garlic cloves, chopped
- 1 tsp Cumin
- 2 1/2 quart Light chicken stock Cilantro leaves for garnish
Direcciones
- In large saucepan, cook the onion, garlic and spices in the extra virgin olive oil over moderate heat for 10 min, stirring often. Add in avacados and stock, bring to a boil, then reduce heat to medium. Cook 20 min.
- Cold to room temperature. Puree soup in blender till smooth. Return to pan, bring to a boil, add in peppercorns, reduce to moderate heat and cook 10 min. Serve garnished with cilantro and peppercorns.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 4 servings | |
| Calories 69 | |
| Calories from Fat 35 | 51% |
| Total Fat 4.02g | 5% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 174mg | 5% |
| Total Carbs 9.19g | 2% |
| Dietary Fiber 3.3g | 11% |
| Sugars 1.13g | 1% |
| Protein 1.54g | 2% |
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