• Cuisine: American
• Course: Soup
• Features: Meatless, Gluten-Free

Ingredients:

• 4 cups coarsely chopped spinach (about 1 1/2 pounds)
• 2 tablespoons tarragon leaves, plus 4 to 6 small sprigs for garnish
• 2 cups water, or more as needed
• 2 avocados, flesh quartered
• 2 tart apples, such as Granny Smith, peeled, cored and cut into chunks
• 1 (about 3 tablespoons) lemon (juice only)
• 2 tablespoons almond oil or extra-virgin olive oil
• 3/4 teaspoon salt, or to taste
• 4 tablespoons chopped or slivered almonds, toasted*

Directions:

Depending on the size of your blender or food processor, you may have to do this in batches. Place the spinach, tarragon leaves and the water in a blender or food processor and pulse a few times to partially blend. Add the avocado, apple chunks, lemon juice, oil and salt. Blend or process until smooth, thinning with more water if necessary (add 1 tablespoon at a time). Adjust seasoning as necessary. Transfer to a large bowl, cover and refrigerate at least 1 hour to chill. Divide the soup among individual bowls and top with the toasted almonds and tarragon sprigs.

Cook them in a heavy, dry skillet (preferably cast-iron) over medium-high heat, stirring constantly, for 2 to 3 minutes, until they are lightly browned and begin to smell toasty. Watch carefully; nuts can burn quickly. Transfer to a dish to cool.

Recipe Source:

Adapted from "Farmer John's Cookbook," by John Peterson (Gibbs Smith, 2006).

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