2 T EVOO
1 med onion, chopped
1 10oz frozen chopped spinach, thawed
2 T flour
2.5 c milk
2 c vegetable broth
s&p
2 ripe avocados, pitted, peeled and chopped
1 t ++ Tabasco
juice from 1 lemon

2 T EVOO 1 med onion, chopped 1 10oz frozen chopped spinach, thawed 2 T flour 2 5 c milk 2 c vegetable broth 2 ripe avocados, pitted, peeled and chopped 1 t ++ Tabasco

Warm EVOO over med heat in large pot and add onion. Cook, stirring occasionally until softened. Raise heat ti med-high and add flour; mix well. Pour in milk and broth. Cook stirring occasionally (do not boil) until slightly thickened, about 8 min. Season with s&p.

Remove from heat and cool slightly. Working in batches, puree spinach in a blender until smooth. Transfer all but 2 cups of soup to a large bowl. Add avocado to blender and puree until smooth. Stir into soup. Cover and refrigerate until thoroughly chilled about 2 hrs. Just before serving add Tabasco and lemon juice. Season with s&p.