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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 8 |
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Time estimates include standing for 1 hour (not *you*.... the soup!) and chilling for 2. Recipe courtesy of the California Avocado Commission. Ingredients:
3 quarts milk |
1/3 cup fresh tarragon leaves, chopped |
1 tablespoon salt |
12 hass avocadoes (about 6 lbs.) |
1/2 cup fresh lemon juice |
1/4 teaspoon cayenne pepper (to taste) |
sour cream, as needed for garnish |
Directions:
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, then stir in cayenne.
5. Chill at least 2 hours to marry flavors.
6. To serve chilled, garnish 1 cup soup with a swirl of sour cream. To serve hot, heat 1 cup soup, garnish with a swirl of sour cream.
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