2 cups onions, diced

1 pound carrots, scrubbed and cut into ⅛-inch thick slices

2 tablespoons butter

A small head of cauliflower, cored, separated into ½-inch florets, about 2 ½ cups

1 medium potato, peeld, cut into ½-inch cubes

5 cups water

2 ¼ teaspoon kosher or sea salt

5 cups water

½ teaspoon freshly ground white pepper, or more to taste

½ cup firmly packed basil leaves, cut into ⅛-inch thick julienne

Corn from 1 ear, sliced off the cob (optional)


1. In a 2-quart pan, gently saute diced onions and carrots in melted butter with ¼ teaspoon salt, until softened, about 15 minutes.

2. Add the water and bring to a boil. Add the remaining vegetables, ¼ cup basil leaves, and 2 teaspoons salt, and continue cooking gently with a partially covered lid, until all the vegetables are soft.

3. Add one third of the soup and the remaining ¼ cup basil to the blender and puree until smooth. Return the puree to the rest of the soup. Season with white pepper and salt to taste.

4. If you include corn, add it to the soup at the end and cook for three more minutes.

Serves 4

Summer Vegetable Chowder