Last year about this time when my husband and I were preparing for our trip to Europe, I busied myself with finding recipes that might be typical of the region we would be in so I could try them at home. I was able to share a few of these before we left, but neglected to share the Cream of White Asparagus Soup I made.
My husband and I were recently in Las Vegas wasting money everywhere except Thomas Keller’s restaurant, Bouchon at the Venetian, where we had the most amazing spinach soup. I love spinach, and was surprised after eating the silky, rich tasting, and intensely green puree, to realize that I’d never eaten spinach quite like that before. In fact, I’ve never even thought about it.
So with pureed spinach on my dieting brain, I came across Ben’s site, What’s Cooking Mexico? and his recipe for “Spinach Avocado Soup.” Now, I love avocados, too, but I’ve never thought of them being anywhere except raw in a salad, guacamole, or halved in my hand with a squeeze of fresh lemon or lime and a sprinkle of salt, ready to enjoy with a spoon. I was immediately curious. The only problem was, I had everything except the avocados so had to wait until the next day to try it.