Creamy zucchini-tarragon soup by Daphne Oz

Instructions

1. In a large soup pot, heat the oil over medium heat. Add the garlic and onion and saute until the onion is translucent, 2 to 3 minutes. Add the zucchini, 1 tbsp of the tarragon leaves, 1 cup of the broth, and a pinch of salt. Bring to a boil, then reduce the heat to low and simmer, covered, for 15 to 20 minutes, or until the zucchini is soft.
2. Transfer the soup to a blender and puree until smooth, or use an immersion blender. Return the soup to the pot, add the remaining cup of broth (or water) and the wine, and return to a simmer. Cook, uncovered, for 5 minutes. Season as desired with salt and pepper and garnish with the remaining tbsp of tarragon leaves and the blanched almonds.
3. Serving size: 1/6 of soup and about 2 tsp almonds