Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Spinach and Avocado Bisque
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- #28205
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 bunches 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
directions
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 until a low simmer. Do not boil or the avocado can get a bit bitter. Serve at once.
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recipeway
nutrition data
413 calories, 41 grams fat, 11 grams carbohydrates, 5 grams protein per serving. This recipe is low in carbs.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
July 22, 2013
This was very good. I used bagged baby spinach instead of bunches so I had to kinda guess at the quantity to use but I hate cleaning fresh spinach. I used two large avocados which probably made this thicker but that was fine. Very good flavor.