Photo: Thought Catalog
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
- =
- 6 Pints Milk
- 1/3 Cups Fresh tarragon leaves, chopped
- 1 Tbsp Salt
- 6 Pounds California Avocados
- ½ Cup Fresh lemon juice
- ¼ tsp Cayenne pepper - or to taste
- Sour cream - as needed for garnish
- Fresh tarragon leaves - as neede for garnish
- =
Directions
1
Combine milk, tarragon and salt; bring to a 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 in avocado mixture; stir in cayenne.
5
Chill at least 2 hours to marry flavors.
6
To serve chilled or hot, garnish 1 cup soup with a swirl of sour cream and fresh tarragon leaves.
Recipe sourced from
fandom