Zucchini and almond soup
Zucchini and almond soup recipe in the zucchini category
Recipe ingredients:
- 2 tablespoons unsalted butter
- 3 cups grated zucchini, about 2 medium
- 3 cloves garlic, minced
- 4 cups homemade or low-sodium chicken stock or flavorful
- Vegetable stock
- 1/2 cup white wine
- 1 cup ground blanched almonds
- 1/2 cup heavy cream
- Kosher salt and freshly ground pepper to taste
- 3 strips cooked, crisp bacon, crumbled, optional
Recipe method:
- In 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.
Tags: almond, soup, recipe, zucchini, recipes, cooking