Recipe for avocado bisque with tarragon
Three avocados, left over from a spate of quesadilla-making and held at perfect ripeness in the refrigerator, inspired the search for a cold soup recipe. When I found this one, I looked out into the herb garden and saw that, yes, I had just enough tarragon to make it. Unlike many avocado soups that can be heavy and cream-laden, this one tastes light and bright. Serve it in Chinese tea cups, for an elegant appetizer, or in soup bowls as the centerpiece of lunch on a warm day.
Avocado bisque with tarragon
A lovely vegetarian soup adapted from the California Avocado Commission's web site. Serves 6.
3 cups 2% or whole milk
1/4 cup fresh tarragon leaves, finely chopped
1 tsp kosher salt
3 Hass avocados
Juice of half a lemon
1/4 tsp cayenne pepper, or more to taste
Greek yogurt, for garnish (optional; I didn't use it)
A few tarragon leaves, for garnish
In a small sauce pan, combine milk, tarragon and salt; bring to a simmer over medium heat (do not boil). Remove from heat and let stand for 1 hour. Pureé with an immersion blender (or in a stand blender, in batches if necessary) until the milk is frothy and the tarragon leaves are incorporated into the liquid.
Meanwhile, in a food processor, blend avocado and lemon juice until smooth. Whisk the avocado mixture into the milk. Stir in the cayenne. Taste and adjust seasoning with more salt or cayenne, to taste.
Chill at least 2 hours to marry flavors. To serve, garnish each cup of soup with a bit of yogurt (optional) and fresh tarragon leaves.