Saturday, July 4, 2015

Spinach Avocado Soup

Spinach Avocado Soup
6 Servings
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves minced
12 ounces baby spinach
2 tablespoons all-purpose flour
2 ½ cups 2% milk
1 teaspoon sea salt
freshly ground pepper to taste
2 ripe avocados, pitted, peeled and chopped
1 teaspoon Tabasco, or more to taste
Juice of 1 lemon/lime, plus lemon/lime wedges for garnish

Heat oil in a large pan over medium heat, add onion and garlic and cook until garlic softens, stirring occasionally for 3 minutes.
Add spinach, stirring until spinach has wilted then sprinkle the flour over top and mix well.
Pour in milk and broth. Cook, stirring constantly (so mixture doesn't boil), until slightly thickened, about 13 minutes.
Season with salt and pepper, remove from heat and let cool slightly.
Puree spinach mixture in a blender or with an immersion blender until smooth.
Transfer all but 2 cups of the soup to a large bowl.
Add the avocados to blender and puree until smooth. Then thoroughly combine both mixtures.
Cover and refrigerate soup until chilled. Just before serving, stir in the Tabasco and lemon/lime juice. Taste for flavor and adjust seasoning as needed
 Serve cold and garnished with lemon or lime wedges.

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