Zucchini-And-Almond Soup

1. 1

   In a kettle, melt the butter over medium heat.

2. 2

   Add the zucchini and garlic and cook, stirring, for 10 minutes.

3. 3

   Add the stock and wine, adjust the heat and simmer, uncovered, for 15 minutes.

4. 4

   Add the almonds, then remove the mixture from the heat.

5. 5

   Working in small batches, puree the soup in a blender.

6. 6

   Strain through a fine-mesh sieve and return it to the pot.

7. 7

   Stir in the cream and reheat over medium heat.

8. 8

   Season to taste with salt and pepper.

9. 9

   Serve garnished with bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.