Photo: Cala
Estimated Nutrition (whole recipe, rough)
511
Calories
29g
Protein
31g
Fat
36g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 Cups milk
- 1 ½ Tbsp chopped, fresh tarragon leaves (recommended) or 1/2 tablespoon dried tarragon leaves.
- 1 tsp salt
- 3 California Avocados (1-1/2 pounds)
- 2 Tbsp fresh lemon juice
- Large pinch cayenne pepper or to taste
- Sour cream as needed for garnish
- =
Directions
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.
Recipe sourced from
fandom