Vellutata di Zucchine (Zucchini Soup)

By Diliana at Erede di Chiappone Winery in Piedmont.

Sharing here a delicious and personal recipe that comes to us from Diliana who cooks lunch for us on tour when we visit her family-run winery in Piedmont and featuring an unforgettable wine tasting.

You might enjoy this dish on our tours in Piedmont (when zucchini are in season). 

Ingredients for 6 people:

• 5 zucchini
• 2 potatoes
• 2 Tbsp of EVOO
• 1 small onion
• Water 
• 3 Tbsp of chopped up basil
• Salt to taste

Directions:

• Wash and peel potatoes then dice them
• Wash and dice zucchine 
• Chop onion finely and sauté in evoo in a pot on the stove over medium flame
• Pour diced potatoes, diced zucchini and enough water to cover all. Cook for an hour over medium flame
• When done add basil and adjust with salt, then put everything in a blender and puree to make it smooth
• Serve hot and sprinkle with grated Parmigiano Reggiano or add a splash of wine as a garnish into each individual dish to enjoy it as the locals do in Piedmont

Buon appetito!