Avocado Bisque Soup

Time estimates include standing for 1 hour (not *you*.... the soup!) and chilling for 2. Recipe courtesy of the California Avocado Commission.

• Ready In: 3 hrs 40 mins
• Serves: 8

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.