You may be wondering why I’m making soup when it’s almost June. I’ll spare you the iPhone weather screen shot and just tell you that it was 45 degrees here last weekend!
Friends posted photos on Facebook of fires in their fireplaces.
I had to turn the furnace back on.
I made soup.
45 degrees in May is definitely not cool. Good thing I had some zucchini from the farm and this recipe to keep us warm.
I know it’s a splurge, but try the truffle oil. It’s got such a wonderfully intense, earthy flavor and a little goes a long way. If you don’t want the expense, finish with a drizzle of extra virgin olive oil.
To make this vegetarian, go with vegetable stock. To make it vegan, skip the cream.
2 Tbsp olive oil
4 medium zucchini, chopped
one medium yellow sweet onion (such as visalia), chopped
2 cups chicken or vegetable stock
2 Tbsp fresh tarragon leaves, chopped
2 garlic cloves, minced
1/4 cup white wine
1/4 cup heavy cream
1/3 cup slivered almonds or chopped walnuts, lightly toasted
white truffle oil for garnish
Heat olive oil in a large stock pot over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic and sauté another minute. Add zucchini and tarragon leaves and cooked another 2-3 minutes, stirring often. Add the white wine to deglaze the pan. Add stock and bring to a simmer. Continue to simmer on low heat until zucchini is cooked through and soft, about 15-20 minutes.
Carefully transfer soup to a blender and puree until smooth. You could use an immersion blender instead, if you have a heavy duty one (unfortunately, mine died while making this recipe). Transfer back to pot and stir in cream, if using. Add salt and pepper to taste.
Serve in bowls. Drizzle with truffle (or olive) oil. Top with nuts.