Avocado and Green Peppercorn Soup Recipe

Avocado and Green Peppercorn Soup
Submitted By: Taz


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
Warm Tortillas -OR- Tortilla Chips
Fresh Salsa
Fresh Cilantro - chopped
Lime wheels or wedges
Grated Queso Fresco Cheese (Mexican Fresh Cheese)

  1. Place a 4-6 quart soup pot/saucepan over medium-low heat - Add butter and allow to melt
  2. Add onion and garlic - Allow to sweat until soft (apx 5 minutes)
  3. Add coriander, cumin, and smoked paprika to pan and continue to sweat for an additional 5-7 minutes
  4. Add avocados and vegetable broth - Increase heat to high and bring to a boil
  5. Reduce heat to simmer - Allow to simmer (stirring occasionally) for 20 minutes
  6. Remove from heat and, using an immersion blender*, purée soup until smooth
  7. Return to heat and bring back to a simmer - Add peppercorns along with salt and pepper to taste
  8. Allow to simmer until reduced and desired consistency (minimum 10 minutes)
  9. Adjust seasoning
  10. 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

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