Zucchini & Almond Soup Recipe

Zucchini & Almond Soup Recipe

Ingredients:

2 Tbsps of butter (unsalted)
3 c of zucchini (2 pcs medium); grated
3 pcs garlic cloves; minced
1/2 c of wine (white)
4 c chicken or vegetable broth (low-sodium or homemade)
1 c of almonds; blanched & ground
1/2 c of cream (heavy)
Salt (Kosher)
Pepper; ground fresh
3 pcs of bacon strips; well-cooked to a crisp & crumbled

Instructions:

Melt butter on medium stove heat in kettle. Add garlic along w/ zucchini; cook and stir about 10 mins. Add wine and broth, adjust heat then simmer w/ cover about 15 mins. Put in almonds and remove mixture out of heat.

Puree soup inside the blender in little batches. Strain w/ a fine sieve then return to a pot. Then, stir cream, reheat into medium stove heat. Sprinkle a pinch of pepper and salt. Garnish w/ bacon; serves 4.

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