Recipe: Roasted vegetables chowder with basil
Soups with aromatic herbs
September 22, 2013
 This spring I sowed some basil in my sunny rooftop rather than on the balcony, and with only three plants I harvested really a lot of fresh basil leaves.
I have frozen a lot of basil for the winter, and I stored fresh leaves in the fridge chopped and covered with a little olive oil. This simple basil sauce should be used within a few days, and is perfect for pasta dishes, sandwiches, salad dressings, and hot or cold vegetable soups.
 I roasted some vegetables for this chowder, then added other ingredients and blended into a puree.
Once removed the vegetables from the roasting pan, I suggest rubbing the pan with two slices of bread, on both sides, then roast them and serve with the chowder.
Roasted vegetables chowder with basil
Ingredients
Serves two:
150g broccoli
1 carrot
1 medium potato
1 onion
5 radishes
3 tbsp chopped basil
3 tbsp olive oil
salt
3 tbsp milk
2 tbsp stracchino (soft cheese)
2 slices speck ham
 Directions
Cut the broccoli into florets, potatoes into dices, carrots and onion into slices, radishes in half. Put all the vegetables in a baking dish and mix with chopped basil and olive oil.
Season with salt and pour a cup of water, then cook in the oven for 20-25 minutes, until all vegetables are tender.
Puree with milk, to the degree of consistency preferred.
Serve in two bowls with cheese and speck ham strips.
 Two years ago: Spaghetti with Sorrel and Basil Pesto
Three years ago: Erbe in Cucina this summer
Four years ago: Cheese and Basil Pasta
Five years ago: Pasta alla Puttanesca
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays.
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