Avocado and Green Peppercorn Soup
Submitted By: Taz
Ingredients:
6 Large, Ripe Avocados - peeled, pitted, and chopped
2 cloves Fresh Garlic - minced
1 Medium Onion - diced
1 ½ Quarts Vegetable Broth - can substitute chicken broth or plain water if desired
⅓ Cup Green Peppercorns in Brine - drained and removed from stems
4 Tbs Unsalted Butter
1 Tbs Ground Coriander
1 tsp Ground Cumin
⅛ tsp Smoked Paprika
Kosher Salt to taste
Fresh Ground Black Pepper to taste
-GARNISH-
Warm Tortillas -OR- Tortilla Chips
Fresh Salsa
Fresh Cilantro - chopped
Lime wheels or wedges
Grated Queso Fresco Cheese (Mexican Fresh Cheese)
Preparation:
- Place a 4-6 quart soup pot/saucepan over medium-low heat - Add butter and allow to melt
- Add onion and garlic - Allow to sweat until soft (apx 5 minutes)
- Add coriander, cumin, and smoked paprika to pan and continue to sweat for an additional 5-7 minutes
- Add avocados and vegetable broth - Increase heat to high and bring to a boil
- Reduce heat to simmer - Allow to simmer (stirring occasionally) for 20 minutes
- Remove from heat and, using an immersion blender*, purée soup until smooth
- Return to heat and bring back to a simmer - Add peppercorns along with salt and pepper to taste
- Allow to simmer until reduced and desired consistency (minimum 10 minutes)
- Adjust seasoning
- Serve hot along with warm tortillas or tortilla chips, a little grated queso fresco, a lime wheel or wedge, and a sprinkle of chopped cilantro -OR- A little fresh salsa on top
* Transfer to a blender (in batches if necessary) as alternative
