I added cream cheese to this recipe to add a creamy flavor to it, but that is optional according to your dietary needs. The original recipe was served cold, without cooking. However, I like my soups hot. You can try it cold and let me know how it turns out.
•1 10oz bag spinach
•1 ripe avocado
•2 cups of chicken broth
•6 oz cream cheese (optional)
•Peel and dice avocado.
•In a pot boil 1-2 cups of water with some salt.
•Add spinach to boiling water and cook for about 1 minute. Drain.
•Blend together the avocado, spinach, chicken broth and cream cheese.
•Pour in a pot and cook over medium heat for 10 minutes.
•Add salt and ground pepper to taste.
•Let it cool before serving and enjoy.
Recipe by What's Cooking, Mexico? at http://whatscookingmexico.com/2007/10/29/gone-green/