1 md Onion, diced

1 tb Ground coriander

1 tb Olive oil

4 lg Ripe avacados, peeled,

pitted and coaresly chopped 1/3 c Green peppercorns in brine,

drained Salt to taste Pepper to taste 2 Garlic cloves, minced

1 t Cumin

2 1/2 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.