Avocado Bisque Soup - cooking recipe

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

Preparation

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