Zucchini-And-Almond Soup

• 2 tablespoons unsalted butter
• 3 cups grated zucchini (about 2 medium)
• 3 cloves garlic, minced
• 4 cups homemade or low-sodium chicken stock or flavorful vegetable stock
• 1/2 cup white wine
• 1 cup ground blanched almonds
• 1/2 cup heavy cream
• Kosher salt and freshly ground pepper to taste
• 3 strips cooked, crisp bacon, crumbled (optional)

1. In a kettle, melt the butter over medium heat.
2. Add the zucchini and garlic and cook, stirring, for 10 minutes.
3. Add the stock and wine, adjust the heat and simmer, uncovered, for 15 minutes.
4. Add the almonds, then remove the mixture from the heat.
5. Working in small batches, puree the soup in a blender.
6. Strain through a fine-mesh sieve and return it to the pot.
7. Stir in the cream and reheat over medium heat.
8. Season to taste with salt and pepper.
9. Serve garnished with bacon.

unsalted butter, zucchini, garlic, chicken, white wine, ground blanched almonds, heavy cream, kosher salt, bacon

Taken from cooking.nytimes.com/recipes/9657 (may not work)