Passport for Your Palate-Creamy Zucchini Soup
South Australia is your one stop-destination for world-class wine, unbeatable gourmet food, spectacular natural scenery and unique wildlife. This summer, I was fortunate to visit Adelaide, South Australia's capital and Australia's best boutique city. During my time there I was fortunate to be able to get out on a wine tour to explore the rolling hills and beautiful country side that surround it.
One of the stops along our trail was Longview Vineyard. Longview is located just outside the historic township of Macclesfield and is a stunning family-owned Adelaide Hills single vineyard with the feel of an old world estate, but still clearly Australian. It is located in am most beautiful setting giving you stunning views across the rolling hills as far as the eye can see. Perfect in winter or summer season, the estate is designed for events and boasts a new tasting room and eatery that I was more then willing to give a go. Truly what is better than wine, food, and good friends to share it with.
Luckily for us, the tour included lunch at this stop and my travel buddies and I are still talking about the food and wine we had that day. In particular, we can't stop thinking about the absolutely delectable mouth-watering zucchini soup the cook made of us. We were so taken with the soup, we had the host bring her out so as we might get the secrets to her incredible creamy soup that had no cream in it at all.
Since being back in the states, several of us have taken our hand at replicating the beautiful green liquid we were served. Here is a culmination of our efforts in a recipe for you to try. I am still tweaking myself and in this version, I've actually included a bit of broccoli. I am told by my good travel agency owner friend, Amal, whose husband is a chef, that the secret lies in the sauté of the vegetables in a 2 to 1 ratio mix of butter to olive oil, with butter being half the ratio. Give it a go and let me know what spin you put on it.
Creamy Zucchini Soup
2 teaspoons olive oil
1 teaspoon butter
1 white onion, chopped
2 cloves of garlic, minced
2-3 large zucchini, chopped
1/2-1 cup broccoli florets, cut in small pieces (optional)
1 1/2 cup vegetable broth/stock
Sea salt and pepper to taste
Wash and prepare your vegetables.
Heat oil in large pot and sauté over a low to medium heat until the onion and garlic are translucent.
Add in the zucchini and broccoli; stir for a few minutes.
Add the vegetable broth. Bring to a boil then turn down the heat and simmer for 10 minutes, or until the vegetables are soft. Season to taste.
Once cooked, use a stick blender and blend the soup to form a smooth texture.
Garnish with fresh shaved parmesan and basil infused olive oil. (optional)
Serve with a toasted crostini.
Makes about 4 servings.
Longview Vineyard is located along South Australia's Epicurean Way. The Epicurean Way is a 4 day drive food and wine trip that seamlessly links together the four iconic wine regions of Mclaren Vale, Adelaide Hills, Barossa, and Clare Valley. It is a perfect inclusion in an Australian itinerary for those who travel with their taste buds.
Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, SC, and WI. She has been a professional travel consultant since 2008 and specializes in Australia and the South Pacific. Australia, New Zealand, Tahiti, Fiji, and Cook Islands are among the specialist certificates she holds. Her agency’s focus is on creating custom itineraries with their client’s wants, desires, and budgets in mind. She and her planners believe in getting to know the traveler to ensure they have a vacation to remember. With each planner specializing in a different market area, Boomerang Escapes can offer a wide variety of leisure vacation planning.