Avocado Soup With Green Peppercorns

• 1 medium onion, cut in medium dice
• 2 garlic cloves, minced
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/4 cup olive oil
• 4 large ripe avocados, peeled, pitted, and coarsely chopped
• 2 1/2 quarts low-fat chicken broth
• 1/3 cup green peppercorns in brine, drained (reserve a few for garnish)
• salt and pepper, to taste
• cilantro leaf, for garnish

1. In a large saucepan, cook the onion, garlic, and spices in the olive oil over moderate heat for 10 minutes, stirring frequently. Add the avocados and chicken stock and bring to a boil over high heat. Reduce the heat to moderate and cook for 20 minutes. Cool to room temperature.
2. Puree the soup mixture in a blender until very smooth. Transfer back to the saucepan and bring to a boil over high heat. Add the peppercorns and salt and pepper. Reduce the heat to moderate and cook for 10 minutes. Serve with a garnish of cilantro and a few peppercorns.
3. Note: Delicious with warm tortillas or tortilla chips served with tomato salsa cruda and fresh Mexican cheese.

onion, garlic, ground coriander, ground cumin, olive oil, avocados, lowfat chicken broth, green, salt, cilantro leaf

Taken from www.food.com/recipe/avocado-soup-with-green-peppercorns-170471 (may not work)