Zucchini-And-Almond Soup

5.0(24)

by Molly O'Neill

Easy, Lunch, Quick, Appetizer

Servings

4 servings

Total time

40 min

Calories / serving

500 kcal

Ingredients (9)

serves

Instructions (1 steps)

01In a kettle, melt the butter over medium heat. Add the zucchini and garlic and cook, stirring, for 10 minutes. Add the stock and wine, adjust the heat and simmer, uncovered, for 15 minutes. Add the almonds, then remove the mixture from the heat. Working in small batches, puree the soup in a blender. Strain through a fine-mesh sieve and return it to the pot. Stir in the cream and reheat over medium heat. Season to taste with salt and pepper. Serve garnished with bacon.

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Rich recipe — supports nutrition-aware planning.