Ingredients

The following ingredients have 5 Servings
  • 2 ripe Hass avocados (pitted, peeled and sliced)
  • 10 ounces fresh spinach
  • 3 tablespoons butter
  • 1/2 cup onion (chopped)
  • 3 cloves garlic (very finely chopped)
  • 3-1/2 cups low-sodium chicken broth
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup half-and-half (or light cream)
  • 4 scallions (finely chopped)

Instruction

  • Melt the butter in a 4 quart saucepan over medium heat. Add the onion and garlic and sauté until soft and fragrant, 2 minutes. Add the spinach, toss to combine and season with salt and pepper.
  • Continue cooking the spinach until completely wilted, then add the chicken broth and avocado and bring to a simmer. Stir in the lemon juice and more salt and pepper if desired. Cover, reduce the heat to medium low and cook for 5 minutes, stirring occasionally.
  • Remove from the heat and stir in the half-and-half. Using a hand-held or conventional blender, purée the soup, taste and adjust the seasoning if needed.
  • To serve, ladle into bowls and garnish with the chopped scallions.