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Rachael Ray's 30-Minute Healthy Recipes

Avocado Tarragon Creamed Soup


* 3 quarts milk (your choice whole to fat free)
* 1/4 cup fresh tarragon leaves, chopped
* 1 Tbsp salt
* 12 ripe avocados
* 1/2 cup fresh lemon juice
* 1/4 tsp cayenne pepper
* sour cream and fresh tarragon leaves for garnish


1. Pour milk into large saucepan and add tarragon and salt; put over low burner and bring just to a simmer (Do NOT boil.)
2. Remove saucepan from heat and let stand at room temperature for 1 hour.
3. When the 1 hour is almost up, prepare the avocados by peeling and cutting into chunks. Put the avocados and lemon juice into food processor and puree until smooth.
4. Add the puree to the cooled milk mixture in saucepan, whisking to combine. Stir in cayenne pepper.
5. Put saucepan in refrigerator and chill for 2 hours so the flavors combine.
6. Serve chilled or slightly heated. To heat, put saucepan over low heat and reheat very slowly, making sure not to let it come to a boil.
7. Top with a dollop of sour cream and fresh tarragon on either chilled or hot soup.


Tarragon is such an earthy herb. This creamy avocado soup would be tasty without the tarragon, but with it, this soup's a knock out!

If you serve the soup chilled, let it sit out for about 10 minutes before serving; that helps bring the flavors forward so your taste buds enjoy them even more.

If you choose to warm the soup, just be sure you warm it only enough to take the chill off - don't simmer or bring it to a boil.

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