Remove soup from stove top and place in blender. Puree until smooth. Pour soup through a sieve, using the back of a ladle to extract as much of the liquid as possible. Return puree to pot. Stir in milk and seasonings.
In a small bowl, mix Greek yogurt and fresh tarragon (or thyme) in small bowl. Drizzle each serving with yogurt sauce. Or drizzle soup with olive oil. Serve hot.
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