Chèvre, Basil Oil Recipe

Sauté Vegetables

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.

Add Garlic

Stir in the minced garlic cloves and cook for an additional 1-2 minutes until fragrant.

Combine Ingredients

Add the diced potatoes, vegetable broth, salt, and black pepper to the pot. Bring the mixture to a boil.

Simmer

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the potatoes are tender.

Blend Soup

Remove from heat and use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.

Blend Basil Oil

In a food processor, combine 1 cup of fresh basil leaves with 1 cup of olive oil and blend until smooth. Add salt to taste.

Strain (optional)

For a smoother basil oil, strain the mixture through a fine mesh sieve to remove the solid basil bits.

Ladle Soup

Ladle the hot soup into bowls.

Add Toppings

Top each bowl with crumbled chèvre cheese and drizzle with basil oil.

Garnish

You can garnish with additional basil leaves or a sprinkle of black pepper if desired.