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Spinach and Avocado Bisque

Makes 4-6 servings

2 bunches of fresh spinach
2 ripe avocados
4 cloves garlic
1 cup heavy cream
1 cup chicken broth
1 tablespoon butter or margarine
sea salt to taste

Clean the spinach and remove stems. Blanch the spinach until just
wilted.
Cut the avocado in half and remove the pit. Remove the avocado from the
skin. Place the spinach, avocado and remaining ingredients into a
blender
and puree until smooth and creamy. Pour into a saucepan and heat at a
low simmer. Do not boil or the avocado can get a bit bitter. Serve at
once.

Chef Brian Koning

4 servings - 422Cal, 41g fat, 18 sat. fat, 11.5g carbohydrate, 3.3g
fiber

Vicki