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Zucchini and Tarragon Soup


Ready In: 45 Minutes
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Wash and slice the zucchini.
  • Put the water in a large pan and bring to a boil.
  • Put the zucchini and tarragon into the pan, bring back to boiling point, and then reduce the heat to a gentle simmer.
  • Simmer for about 5 minutes until the zucchini pieces are just tender, but the outside skin retains its bright green color.
  • Remove from the heat and blend in a blender for 30 seconds until almost smooth but the green flecks of skin are still visible.
  • Return to the pan and reheat. Season to taste.
  • Pour into soup bowls and stir a tbsp of sour cream into each bowl. This soup is equally delicious hot or cold.
  •  SAVE