Recipe - Avacado Soup With Green Peppercorns

1 md Onion, minced
1 tablespoon Ground coriander
1 tablespoon Olive oil
4 lg Ripe avacados, peeled,
pitted and coaresly chopped
1/3 cup Green peppercorns in brine,
drained
Salt to taste
Pepper to taste
2 Garlic cloves, minced
1 teaspoon Cumin
2 One half qt Light chicken stock
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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip