Chilled Spinach & Avocado Soup


Preparation info

  • Difficulty


  • Serves


Appears in

La Varenne Pratique

By Anne Willan

Published 1989

  • About

A dash of lemon or lime juice added to this refreshing cold soup just before serving will perk up the flavor.


  • 1 lb/500 g spinach
  • ¼ cup/60 g butter
  • salt and pepper
  • pinch of nutmeg
  • 3 tbsp/45 g flour
  • 2 cups/500 ml milk
  • 2 cups/500 ml chicken stock
  • 1 cup/250 ml crème fraîche or heavy cream
  • 2 ripe avocados
  • dash of Tabasco
  • juice of 2 limes or lemons

For Garnish

  • sprigs of parsley or coriander


  1. Discard the stems from the spinach and wash it thoroughly in several changes of water. Place it in a large pan with a little water and cover tightly. Cook for about 5 minutes until wilted, stirring once. Drain the spinach well and let it cool. Squeeze out the liquid with your fist, then chop the spinach.
  2. In a heavy saucepan melt the butter, then stir in the spinach, salt, pepper and nutmeg. Stir in the flour, then the milk and stock. Bring to a boil, cover and simmer for 10 minutes, stirring occasionally. Stir in half the crème fraîche or cream and season the soup to taste.
  3. Let the soup cool, then purée it and pour it into a bowl. Peel the avocados and cut them in chunks, discarding the pits. Purée the avocados with one or two ladlefuls of soup and stir this mixture into the remaining soup. Cover the soup with plastic wrap to exclude air, and chill it in a refrigerator for at least 2 hours.
  4. Just before serving, add the Tabasco and lime or lemon juice, according to your taste. Ladle the soup into bowls and add a spoonful of the reserved crème fraîche or cream, stirring to marble it. Top with sprigs of parsley or coriander.