Almond and Zucchini Soup
Preheat oven to 275 degrees. Place the almonds in a single layer on a baking sheet. Bake them for about 20 minutes, until you can smell the roasted aroma. Set them aside to cool.
Meanwhile, cook the bacon and set it aside to drain on paper towels. Grate the zucchini and mince the garlic. Rub the almonds in a dry dishtowel to remove the skins; then grind the almonds in a food processor.
In a soup pot, melt the butter on medium. Stir in the zucchini and garlic and cook for 5 minutes, stirring almost constantly. Pour in the broth and the wine and simmer, uncovered, for 15 minutes. Stir in the almonds and remove from heat.
Allow the soup to cool slightly. In a blender or food processor, purée the mixture and then strain it back into the soup pot. Stir in the cream and add salt to taste. Reheat gently but thoroughly; do not allow it to boil. Crumble the bacon. Garnish each serving with a sprinkling of freshly ground black pepper and the crumbled bacon.
If you're looking to cut some calories, the bacon garnish is optional for this soup. It's tasty with or without.