Purple Sprouting Broccoli, Blue Cheese & Buttermilk Soup Recipe
Introduction
This purple sprouting broccoli, buttermilk, and blue cheese soup is a vibrant and comforting dish perfect for cooler days. Its creamy texture and tangy flavors come together beautifully for a deliciously unique soup experience.
Ingredients
- 2 tbsp olive oil, plus extra for drizzling
- 1 onion, roughly chopped
- 1 celery stick, roughly chopped
- 1 large potato (about 300g), cut into 2cm cubes
- 250g purple sprouting broccoli (stalks, florets and leaves), roughly chopped
- 1.1 litres vegetable or chicken stock
- 100ml buttermilk
- 100g blue cheese, crumbled
- 3 tbsp double cream
- ½ lemon, juiced
- 30g mixed seeds
- ½ small bunch of chives, finely sliced
Instructions
- Step 1: Heat the olive oil in a flameproof casserole or saucepan over medium heat. Add the chopped onion and celery with a pinch of salt and fry for 10 minutes until they begin to soften.
- Step 2: Add the cubed potatoes, chopped broccoli, and stock to the pan. Bring to a simmer, then cover and cook for 20-25 minutes, until the broccoli stalks are tender when pierced with a knife.
- Step 3: Remove the pan from heat. Add half the buttermilk and 80g of the crumbled blue cheese. Use a hand blender to blitz the soup until smooth.
- Step 4: Season the soup to taste. Stir in the double cream, the remaining buttermilk, and the lemon juice to balance the flavors.
- Step 5: Ladle the soup into bowls. Top with the remaining blue cheese, mixed seeds, chopped chives, and a drizzle of olive oil before serving.
Tips & Variations
- For a milder flavor, substitute the blue cheese with goat cheese or cream cheese.
- Try to use fresh purple sprouting broccoli with vibrant green stalks for the best taste and texture.
- If you prefer a chunkier soup, reserve some broccoli florets and add them back in after blending.
- Roast the mixed seeds lightly before adding for extra crunch and flavor.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in a microwave until hot, stirring occasionally. Add a splash of water or stock if the soup thickens too much after cooling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli instead of purple sprouting broccoli?
While fresh purple sprouting broccoli gives the best flavor and texture, frozen broccoli can be used in a pinch. Adjust cooking times as frozen broccoli may release more water and become softer faster.
Is it possible to make this soup vegan?
You can make a vegan version by using vegetable stock, replacing buttermilk with a plant-based yogurt or kefir, and omitting the blue cheese and cream or substituting with vegan alternatives.
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Purple Sprouting Broccoli, Blue Cheese & Buttermilk Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and creamy purple sprouting broccoli soup with the tangy depth of buttermilk and the bold flavor of blue cheese, garnished with mixed seeds and fresh chives for added texture and freshness. This comforting soup blends tender broccoli stalks with potatoes to create a smooth, velvety base, enhanced by a hint of lemon juice for brightness.
Ingredients
Soup
- 2 tbsp olive oil, plus extra for drizzling
- 1 onion, roughly chopped
- 1 celery stick, roughly chopped
- 1 large potato (about 300g), cut into 2cm cubes
- 250g purple sprouting broccoli (stalks, florets and leaves), roughly chopped
- 1.1 litres vegetable or chicken stock
- 100ml buttermilk
- 100g blue cheese, crumbled
- 3 tbsp double cream
- ½ lemon, juiced
Garnish
- 30g mixed seeds
- ½ small bunch of chives, finely sliced
Instructions
- Sauté the aromatics: Heat 2 tablespoons of olive oil in a flameproof casserole or saucepan over medium heat. Add the roughly chopped onion and celery along with a pinch of salt, then fry gently for 10 minutes until the vegetables begin to soften and develop sweetness.
- Add vegetables and stock: Stir in the cubed potatoes and chopped purple sprouting broccoli stalks, florets, and leaves. Pour in 1.1 litres of vegetable or chicken stock, then bring the mixture to a gentle simmer.
- Simmer until tender: Cover the pot and cook for 20 to 25 minutes, or until the thick broccoli stalks can be easily pierced with a knife, ensuring the vegetables are tender and flavors melded.
- Blend the soup: Remove the pot from heat. Add half of the buttermilk and 80 grams of the crumbled blue cheese. Using a hand blender, blitz the soup until completely smooth and creamy.
- Season and enrich: Taste the blended soup and season with salt and pepper as needed. Stir in the 3 tablespoons of double cream, the remaining buttermilk, and the juice of half a lemon to brighten the flavor and add richness.
- Serve with garnish: Ladle the hot soup into bowls. Top each serving with the remaining 20 grams of blue cheese, sprinkle over the mixed seeds and finely sliced chives, then finish with a drizzle of olive oil for a lovely finishing touch.
Notes
- Using a flameproof casserole or heavy-bottomed saucepan ensures even heat distribution for cooking the soup.
- Vegetable stock keeps this recipe vegetarian, but chicken stock can be used for extra depth.
- Adjust the quantity of blue cheese to taste for a milder or stronger flavor.
- Mixed seeds add a delightful crunch and nutty flavor contrast to the creamy soup.
- The lemon juice is key to balancing the richness from the cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: purple sprouting broccoli soup, blue cheese soup, buttermilk soup, creamy vegetable soup, British soup recipes, healthy soup, vegetarian soup
