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Ellie Krieger’s Creamy Zucchini Soup

Every August zucchini is so plentiful no one seems to know what to do with it all. This recipe is a wonderful way to make the most of it, then and throughout the year. It is a smooth pureed soup made thick and protein-rich with the addition of white beans, which are blended up with it. A fragrant hint of fresh tarragon and a touch of lemon give it a lovely light flavor. It is delicious served chilled in the summer months, or hot when it is brisk outside.

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