Creamy Spinach And Tarragon Soup
4-6 servings
This cold soup provides great flavor with minimal effort and can be made a day or two ahead. Depending on the size of your blender or food processor, you may have to do this in batches.
Read more about this recipe at the Washington Post.
4 cups coarsely chopped spinach (about 1 1/2 pounds)
2 tablespoons tarragon leaves, plus 4 to 6 small sprigs for garnish
2 cups water, or more as needed
2 avocados, peeled, flesh quartered
2 tart apples, such as Granny Smith, peeled, cored and cut into chunks
Juice of 1 lemon (about 3 tablespoons)
2 tablespoons almond oil or extra virgin olive oil
3/4 teaspoon salt, or to taste
4 tablespoons chopped or slivered almonds, toasted
prep: 10 minutes
total: 10 minutes
blender (or food processor)
large bowl
1. Place the spinach, tarragon leaves and water in a blender and pulse a few times to partially blend.
2. Add the avocado, apple chunks, lemon juice, oil and salt.
3. Blend or process until smooth, thinning with more water if necessary (add 1 tablespoon at a time). Adjust seasoning as necessary.
4. Transfer to a large bowl, cover and refrigerate at least 1 hour to chill.
5. Divide the soup among individual bowls and top with the toasted almonds and tarragon sprigs.
