Creamy zucchini-tarragon soup by Daphne Oz
Extra virgin olive oil
2 clove(s), large, peeled and chopped
Uncooked sweet onions
1 medium, yellow, chopped (about 1 1/2 cups)
4 medium, chopped (about 5 cups)
2 tbsp(s), leaves, divided
Fat free reduced sodium vegetable broth
2 cup(s), or water, divided
1 pinch, or to taste
1 pinch, freshly cracked, or to taste
⅓ cup(s), chopped
- In a large soup pot, heat the oil over medium heat. Add the garlic and onion and saute until the onion is translucent, 2 to 3 minutes. Add the zucchini, 1 tablespoon of the tarragon leaves, 1 cup of the broth, and a pinch of salt. Bring to a boil, then reduce the heat to low and simmer, covered, for 15 to 20 minutes, or until the zucchini is soft.
- Transfer the soup to a blender and puree until smooth, or use an immersion blender. Return the soup to the pot, add the remaining cup of broth (or water) and the wine, and return to a simmer. Cook, uncovered, for 5 minutes. Season as desired with salt and pepper and garnish with the remaining tbsp of tarragon leaves and the blanched almonds.
- Serving size: 1/6 of soup and about 2 tsp almonds