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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
1 10-oz. package frozen chopped spinach, thawed |
2 tablespoons all-purpose flour |
2 1/2 cups reduced-fat milk |
2 cups low-sodium chicken broth |
salt and freshly ground black pepper |
2 ripe avocados, pitted, peeled and chopped |
1 teaspoon tabasco, or more to taste |
juice of 1 lemon, plus lemon wedges for garnish, optional |
Directions:
1. Warm oil in a large pot over medium heat. Add onion; cook, stirring occasionally, until softened, 6 to 8 minutes. Squeeze spinach to extract any excess moisture. Raise heat to medium-high and stir spinach into pot, sprinkle flour over the top and mix well. Pour in milk and broth. Cook, stirring constantly (so mixture doesn't boil), until slightly thickened, about 8 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
2. Working in batches, puree spinach mixture in a blender until smooth. Transfer all but 2 cups of soup to a large bowl. Add avocado to blender and puree until smooth. Stir into soup.
3. Cover and refrigerate until thoroughly chilled, at least 2 hours. Just before serving, stir in Tabasco and lemon juice. Season with additional salt and pepper, if desired. Serve chilled, garnished with lemon wedges, if desired.
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