Ingredients Edit

Directions Edit

  1. Combine milk, tarragon, and salt; heat until liquid just begins to 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 avocado mixture into milk mixture.
  5. Stir in cayenne.
  6. To serve hot, heat until liquid just begins to simmer.
  7. To serve cold, chill at least 2 hours to marry flavors.
  8. Serve the soup the day it's made.
  9. Garnish each serving with a swirl of sour cream.

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