Creamy zucchini-tarragon soup by Daphne Oz | Recipes | WW USA
Enjoy a tasty and delicious meal with your loved ones. Learn how to make Creamy zucchini-tarragon soup by Daphne Oz & see the Points value of this great recipe.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Blender
- Immersion blender
- Ladle
- Wooden spoon
- Serving bowl
Ingredients
- 2 Tbsp Extra virgin olive oil
- 2 clove(s) Garlic clove, peeled and chopped
- 1 medium Sweet onion, yellow, chopped (about 1 1/2 cups)
- 4 medium Uncooked zucchini, chopped (about 5 cups)
- 2 Tbsp Fresh tarragon, leaves, divided
- 2 cup(s) Low sodium vegetable broth, or water, divided
- 1 pinch(es) Sea salt, or to taste
- 1/4 cup(s) White wine
- 1 pinch(es) Black pepper, freshly cracked, or to taste
- 1/3 cup(s) Blanched almonds, chopped
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