Avacado Soup With Green Peppercorns Food

AVOCADO SOUP WITH GREEN PEPPERCORNS

Steps:

• 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.
• Purée 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.
• Note: Delicious with warm tortillas or tortilla chips served with tomato salsa cruda and fresh Mexican cheese.

COLD CUCUMBER-AVOCADO SOUP

Steps:

• In a food processor or blender combine the cucumber, avocado and scallions. Pulse until the mixture is thoroughly chopped.
• Add broth, sour cream and lemon juice and continue to process until smooth.
• Season with salt and pepper to taste and chill for 4 to 6 hours.
• Taste for seasoning and serve in chilled bowls with garnish.

AVOCADO SOUP

Steps:

• Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to the simmer. Simmer 15 to20 minutes or until avocados are soft. Add cream, bring back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro and lime and serve, topped with Corn and Tomato Garnish.
• Stir together corn kernels with all other ingredients in a small bowl.

AVACADO SOUP WITH GREEN PEPPERCORNS

Steps:

• 1. In large saucepan, cook the onion, garlic and spices in the olive oil over moderate heat for 10 minutes, stirring often.
• 2. Add avocados and stock, bring to a boil, then reduce heat to medium; Cook 20 minutes.
• 3. Cool to room temperature.
• 4. Puree soup in blender until smooth.
• 5. Return to pan, bring to a boil, add peppercorns, reduce to moderate heat and cook 10 minutes.
• 6. Serve garnished with cilantro and peppercorns.