Avocado Bisque with Tarragon

Heat the milk in a large pot over medium heat, stirring occasionally, until steaming but not boiling.

While the milk heats, halve the avocados lengthwise, remove the pit, and scoop the flesh into a blender or food processor.

Pour the lemon juice over the avocado flesh and blend until completely smooth, scraping down the sides as needed.

Carefully add the hot milk to the blender in stages, blending on low speed after each addition to combine the avocado mixture with the milk smoothly.

Pour the blended bisque back into the pot through a fine-mesh strainer, pressing gently to ensure a silky texture.

Stir in the chopped tarragon, salt, and cayenne pepper, adjusting the seasoning to taste.

Heat the bisque over medium-low heat, stirring gently, until warmed through but not boiling.

Ladle the bisque into serving bowls and garnish each with a dollop of sour cream and fresh tarragon leaves.