3 cups reduced-sodium chicken broth
1/3 cup peeled garlic cloves (about 8 large cloves)
1 medium zucchini, diced
1/2 cup frozen peas
1/4 cup heavy cream
1 teaspoon Pernod or snipped fresh dill
1/2 teaspoon salt
1/4 teaspoon white pepper (optional)
In a medium saucepan, bring broth and garlic to a
simmer; partially cover and cook 16 minutes, until garlic
is very tender.
Add zucchini and cook 6 to 8 minutes, until it is tender
but still bright green. Add peas and cook 1 minute more.
With a slotted spoon, transfer solids to a blender and
purée until smooth, adding only enough broth to
process. Add remaining broth and cream and blend until
smooth. Add Pernod or dill, salt and pepper. If serving
hot, return to pot to heat through; if serving cold,
refrigerate until chilled.
This soup is equally good served hot or cold. Pernod, a
French anise-flavored liquer, imparts a delicious undertone, but
the herbal flavor of fresh dill works well, too.