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Recipes
Tex Mex
Soup & Stews
Avocado Soup & Stew

Lynn's Cold Avocado Spinach Onion Soup

2 lrg Ripe avocados 
1 x Lime 
4 x Spring onions 
1 lrg Pack ready to use baby spinach 
575 ml Chilled chicken or vegetable stock 
    A few drops Tabasco 
    A dash of Worcestershire sauce 
    Salt and pepper 
TO SERVE 
    Lightly toasted French bread and Boursin natural or other cream
    Cheese

 Method :
Halve, peel, stone and coarsely chop the avocados. Squeeze the juice from the lime and sprinkle a little over the avocados. Snip the spring onions into short segments.
Whiz the avocados with the spring onions, lime juice and almost all the spinach leaves. Add a little chilled stock and whiz. Pour into a large bowl, add enough stock to get a runny but thick consistency.
Season to taste with Tabasco and Worcestershire sauce, salt and pepper.
Pour into individual bowls, add a few ice cubes if you like. Garnish with a few finely snipped spinach leaves.
Serve chilled with toasted French bread spread with Boursin naturel or other good cream cheese.