California Avocado Bisque
Offer a bowl of this smooth, delicious soup to entice your guests to come to the table.
3 cups milk
1 1/2 tablespoons chopped fresh tarragon leaves, or 1 1/2 teaspoons dried tarragon
1 teaspoon salt
3 avocados, pitted and peeled
2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper, or to taste
- Combine milk, tarragon and salt; heat until liquid just begins to simmer (do not boil). Remove from heat; let stand 1 hour.
- Meanwhile, purée avocado and lemon juice until smooth. When milk is ready, whisk avocado mixture into milk mixture. Stir in cayenne.
- To serve hot, heat until liquid just begins to simmer. To serve cold, chill at least 2 hours to marry flavors. Serve the soup the day it's made.
- Garnish each serving with a swirl of sour cream.
Makes 6 servings.
Recipe provided courtesy of California Avocados.