Recipe: Roasted vegetables chowder with basil

Soups with aromatic herbs
September 22, 2013

BasilThis 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.

VegetablesI 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

Roasted vegetables chowder with basil

Serves two:
150g broccoli
1 carrot
1 medium potato
1 onion
5 radishes
3 tbsp chopped basil
3 tbsp olive oil
3 tbsp milk
2 tbsp stracchino (soft cheese)
2 slices speck ham

Roasted vegetables chowder with basilDirections
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.

Spaghetti with Sorrel and Basil PestoTwo 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

Souper SundaysThis goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays.

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