Roasted Broccoli, Potato and Vintage Cheddar Cheese Soup
Fresh broccoli, heirloom garlic and Yukon gold potatoes are lightly buttered, seasoned with sea salt and cracked black pepper and roasted until golden brown. The vegetables are then simmered in a rich base of homemade vegetable stock with vintage yellow and Jasper Hill clothbound cheddar cheeses (in Austin, try Antonelli’s Cheese Shop in the Hyde Park neighborhood). Seasoned with Piment d’Espelette and just a few red chili pepper flakes..
Roasted Broccoli, Potato and Vintage Cheddar Cheese Soup
The Espelette pepper (French: Piment d’Espelette; Basque: Ezpeletako biperra) is a variety of chili pepper that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people.
Originally from Mexico and to a lesser extent South America, Piment d’Espelette was introduced into France from the New World during the 16th century. After first being used medicinally, it subsequently became popular for preparing condiments and for the conservation of meat and ham.
Espelette peppers are harvested in the late summer, with characteristic festoons of peppers are hung to dry on balconies and house walls throughout the communes. –Wikipedia
This post is part of Meatless Monday, a non-profit initiative of The Monday Campaigns
in association with the Johns Hopkins’ Bloomberg School of Public Health.
Cage Free Family said,
January 3, 2011 at 8:42 pm
Interesting, I was just reading about Piment d’Espellete last night and had never heard of it before then.
Looks yummy… been sick and soup seems like an extra good meal now.
Ren said,
January 3, 2011 at 9:04 pm
Oh, you’d love it! Very complex flavor, but not too hot for the kids. I’ll try to remember to get an extra jar for you next time.
Hope you feel better soon!
Tweets that mention Roasted Broccoli, Potato and Vintage Cheddar Cheese Soup « Edible Aria -- Topsy.com said,
January 3, 2011 at 9:04 pm
[...] This post was mentioned on Twitter by Antonelli's Cheese. Antonelli's Cheese said: RT @ediblearia: Roasted Broccoli, Potato, Garlic and Vintage Cheddar Cheese Soup w/Piment d'Espelette: http://wp.me/pjS8J-1QF #meatlessm … [...]
annie said,
January 5, 2011 at 9:27 pm
Once again, that looks amazing. I often roast garlic, potatoes, and broccoli together for dinner with broiled cheese on top. It never occurred to me to put all that in a soup. Great idea… that is tomorrow night’s dinner.
Ren said,
January 6, 2011 at 12:50 pm
Thanks, Annie!
I sometimes come up with something “new” just by deconstructing/rearranging something familiar. On the other hand, I’ve been trying to perfect a remake of salmon casserole for years now.. not quite there yet :-)
A new approach to broccoli and stilton « Mrs. Jackson Cooks said,
January 6, 2011 at 5:29 am
[...] http://ediblearia.com/2011/01/03/roasted-broccoli-potato-and-vintage-cheddar-cheese-soup/ [...]
Grant Asiedu said,
March 12, 2013 at 1:29 pm
Cheddar cheese is a relatively hard, pale yellow to off-white (unless artificially colored), and sometimes sharp-tasting, cheese. Originating in the English village of Cheddar in Somerset,[1] cheeses of this style are produced beyond this region and in several countries around the world. `
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