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8 servings
suggest servings
| 1 | medium | onion | diced |
| 1 | tablespoon | coriander | ground |
| 1 | tablespoon | olive oil | |
| 4 | large | avocados | ripe, peeled, pitted, coarsely chopped |
| 1/3 | cup | green peppercorns | in brine, drained |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
| 2 | each | garlic cloves | minced |
| 1 | teaspoon | cumin | |
| 2 1/2 | quarts | chicken broth | light |
| 1 | x | cilantro leaves | for garnish |
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.
| % Daily Value* | |
| Total Fat 3.0g | 4% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 109mg | 5% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 0.0g | 2% |
| Sugars 2.0g | |
| Protein 2.0g | 5% |
| Vitamin A | 0% | Vitamin C | 3% | |
| Calcium | 1% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Tonight I'm roasting a chicken. I will fill the cavity with chopped onion, lemon, garlic, parsley, rosemary, salt and pepper. I will then...
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