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Ingredients Edit

Directions Edit

  1. Combine milk, tarragon and salt; bring to a simmer (do not boil)
  2. Remove from heat; let stand 1 hour.
  3. Meanwhile puree avocado and lemon juice until smooth.
  4. When milk is ready, whisk in avocado mixture; stir in cayenne.
  5. Chill at least 2 hours to marry flavors.

Per order Edit

  1. To serve chilled or hot, garnish 1 cup soup with a swirl of sour cream and fresh tarragon leaves.
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