Zucchini-And-Almond Soup
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 3cups grated zucchini (about 2 medium)
- 3cloves garlic, minced
- 4cups homemade or low-sodium chicken stock or flavorful vegetable stock
- ½cup white wine
- 1cup ground blanched almonds
- ½cup heavy cream
- Kosher salt and freshly ground pepper to taste
- 3strips cooked, crisp bacon, crumbled (optional)
Nutritional analysis per serving (4 servings)
500 calories; 44 grams fat; 15 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 7 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 13 grams protein; 1041 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
Private Notes
Comments
The bacon kills the soup, I recommend skipping bacon and the cream at the end. Both are too strong for this delicate soup.
This is delicious and I think the bacon is a must. It adds a bit of smokiness and texture. My husband tried a bowl without and said it was too mild. It is very rich and satisfying. I like the grittiness of the ground almonds and the new use of zucchini from the garden. I’ve been on Keto for three weeks and this is much better than kale salad and a hard boiled egg! Will certainly make again.
I did use butter ( half butter half olive oil) but in stead of cream, i used silken tofu and omitted the bacon. It’s creamy, rich enough because of the almonds and delicious!
I'm with Erica about eliminating bacon and cream. The "almond cream" is plenty rich. A little fresh tarragon and marjoram adds interest, and a Tbsp of white wine vinegar brings some balance, since I didn't use wine. A delicious soup.
Revisiting this soup today, I added a Tbsp of tom yum paste and a little basil and mint. Delicious again.
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