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Creamy Zucchini Tarragon Soup serves 4 2 T olive oil 1 medium sweet yellow onion, about 1 1/2 cups 2 cloves garlic, peeled and minced 4 medium zucchini, chopped, about 5 cups 2 T fresh tarragon leaves, plus more for garnish 1/4 cup white wine 2 cups vegetable or chicken stock salt and fresh cracked black pepper 1/4 cup heavy cream, optional white truffle oil for garnish, optional

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