Friday, September 5, 2014

Australian Potato-Zucchini Soup


A few weeks ago, I went to one of the most enjoyable dinner parties I've ever attended. My friends, Lucas and Katie, host an occasional international dinner for family and friends. They pick a country and create a menu featuring its native dishes.

What made this dinner party a bit different from the norm was the guests all joined in to help prepare the meal! We gathered together in the kitchen and divided up the recipes according to our culinary skills. The camaraderie was wonderful as we all worked on our particular dishes while chatting about food and life. Then we settled into the dining room to enjoy our efforts.

On this particular night, the theme was Australia. No, kangaroo meat wasn't on the menu, but there was a wonderful meat pie and a spinach recipe appropriately named “Spinach Like You've Never Had.”  (It was delicious!.) Vegemite was used in a baked cheese pinwheel so everyone could give this traditional Aussie product a try, and I mixed up damper bread, which is similar to Irish soda bread and traditionally made over a camp fire. (I want to try this recipe again—I wasn't happy with the results, even though everyone else seemed to like it.)

The recipe that stayed with me long after the meal was over was the potato-zucchini soup. To be honest, I’m not certain just how Australian this soup is, but it's delicious. (Aussie readers, please comment!) It reminds me of my favorite potato-leek soup recipe from Julia Child.

The recipe is easy to make and quick enough for a weeknight meal. Just add some bread, and you’ll be all set!

Australian Potato-Zucchini Soup

This recipe is adapted from one found on the Australian AllRecipes website. It calls for the use of bouillon cubes and water, but you could certainly substitute chicken or vegetable stock instead. Also, the original recipe said to puree the soup before serving, but I like a more rustic dish. So I only peeled half the zucchini, and then I used a potato masher to smash some of the potato and zucchini.

Serves 6

1 tablespoon unsalted butter
1 medium onion, diced
2 to 3 cups diced zucchini, half peeled and half left with the skin
3 large potatoes, peeled and diced
3 chicken bouillon cubes
2 1/2 to 3 cups water
1/4 cup heavy cream
Salt and pepper, to taste

In a Dutch oven over medium heat, melt the butter. Add the onions and saute to soften. Add the zucchini and
saute to soften slightly, and then add the potatoes. Next pour in the water to cover and add the bouillon cubes. Bring up to a boil, and then reduce the heat and simmer until the potatoes are tender, about 15 minutes.

Mash the mixture with a potato masher, leaving some of the potatoes and zucchini whole. Add the cream and salt and pepper. Serve.


10 comments:

Rocky Mountain Woman said...

I'm all about soups these days! This looks wonderful...

Susan Lindquist said...

Funny, I've been craving pots of soup too! It's been hot, but we've had cream of broccoli soup and a big pot of minestrone! It must be the shorter hours of sunlight or something that's kicking in the urge to get out the soup pot! This soup looks wonderful and I'm with you ... I like a lumpy spoonful of soup! So glad the dinner party was a blast for you, dearie!

Alyce said...

Of course you know I LOVE SOUP and this one looks yummy. I agree with you about the pureeing; the colors and textures are much more attractive and probably make you feel like you had more to eat. Beautiful!

Kathy said...

It is almost soup season again around here…but not today! It’s in the 90’s in NJ! Your soup looks luscious…the veggie combo sounds so yummy! I also love the veggies peeking through!

Amy (Savory Moments) said...

This is a great soup for using up some zucchini! It looks delicious.

~~louise~~ said...

Hi Linda!
That dinner party sounds very cool. I can just imagine everyone chit chatting around the kitchen while preparing their dish. The international flavor is most intriguing.

Soup season is quickly approaching in my neck of the woods but it hasn't arrived yet. However, the thought of Potatoes and Zucchini sounds so tempting I may just need to whip this up for Marion and myself and use up some of this zucchini I have hanging arounf, lol...Thank you so much for sharing, Linda...The party sounds fabulous!!!

Ansh said...

It's only fair to say that I do not like many pureed soups. I love the rustic look of your soup and I have never tried a zucchini soup. Thanks for the recipe.

Hester @ Alchemy in the Kitchen said...

Love this chunky soup, Linda - perfect for swallowing up some fo the zucchini crop. Preparing food together is such a sociable thing to do before sharing the fruits of your labours.

Catherine said...

Dear Linda, This certainly would make a perfect meal with some delicious bread. I love soup and am happy that soup weather is here. Sounds delish. Blessings, Catherine

Sam Hoffer / My Carolina Kitchen said...

We're big soup lovers and I know this must be fantastic. I make something similar and I like my soup rustic too.
Sam