Creamy zucchini-tarragon soup by Daphne Oz
4
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Ingredients
Extra virgin olive oil
2 Tbsp
Garlic clove
2 clove(s)
Uncooked sweet onion(s)
1 medium
Uncooked zucchini
4 medium
Fresh tarragon
2 Tbsp
Fat free reduced sodium vegetable broth
2 cup(s)
Sea salt
1 pinch(es)
White wine
0.25 cup(s)
Black pepper
1 pinch(es)
Blanched almonds
0.333 cup(s)
Instructions
1
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 tbsp 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.
2
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.
3
Serving size: 1/6 of soup and about 2 tsp almonds
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