Purple Sprouting Broccoli, Blue Cheese & Buttermilk Soup Recipe
Introduction
This vibrant purple sprouting broccoli soup combines creamy buttermilk and tangy blue cheese for a unique twist on a comforting classic. Smooth and flavorful, it’s perfect for a cozy lunch or light dinner.
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. Fry the onion and celery with a pinch of salt for 10 minutes until softening.
- Step 2: Add the potatoes, purple sprouting broccoli, and stock. Bring to a simmer, cover, and cook for 20–25 minutes until the broccoli stalks are tender when pierced with a knife.
- Step 3: Remove from the heat and stir in half the buttermilk and 80g of crumbled blue cheese. Blend the soup with a hand blender until smooth.
- Step 4: Season to taste, then stir in the double cream, remaining buttermilk, and lemon juice.
- Step 5: Ladle the soup into bowls and top with the remaining blue cheese, mixed seeds, sliced chives, and a drizzle of olive oil. Serve immediately.
Tips & Variations
- For a milder flavor, use a softer cheese like goat cheese instead of blue cheese.
- Add a pinch of smoked paprika or chili flakes for a subtle smoky or spicy kick.
- To make the soup vegan, substitute the blue cheese and cream with plant-based alternatives and use vegetable stock.
- Roast the mixed seeds lightly before adding for extra crunch and nuttiness.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of buttermilk or cream while reheating if the soup has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular broccoli instead of purple sprouting broccoli?
Yes, regular broccoli works well as a substitute. The soup may have a slightly different color and flavor but will remain delicious.
How do I prevent the soup from becoming grainy when blending?
Blend the soup while it is hot but not boiling, and avoid over-blending. Using a hand blender gently until smooth helps keep a creamy texture.
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Purple Sprouting Broccoli, Blue Cheese & Buttermilk Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and creamy purple sprouting broccoli soup enhanced with tangy buttermilk and sharp blue cheese, finished with a touch of double cream and lemon juice. This comforting soup combines fresh vegetables and bold flavors, garnished with mixed seeds and chives for added texture and freshness.
Ingredients
Vegetables and Stock
- 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
Dairy and Cheese
- 100ml buttermilk
- 100g blue cheese, crumbled
- 3 tbsp double cream
Other Ingredients
- ½ lemon, juiced
- 30g mixed seeds
- ½ small bunch of chives, finely sliced
Instructions
- Prepare the Vegetables and Sauté: Heat 2 tablespoons of olive oil in a flameproof casserole or saucepan over medium heat. Add the roughly chopped onion and celery with a pinch of salt. Fry for about 10 minutes until the vegetables begin to soften.
- Add Potatoes, Broccoli, and Stock: Incorporate the cubed potatoes, roughly chopped purple sprouting broccoli (including stalks, florets, and leaves), and 1.1 liters of vegetable or chicken stock. Bring the mixture to a simmer.
- Simmer Until Tender: Cover the pot and cook for 20 to 25 minutes, or until the thick broccoli stalks are tender enough to be pierced easily with a knife.
- Blend the Soup: Remove the pot from heat. Add half of the buttermilk (50ml) and 80g of the crumbled blue cheese. Use a hand blender to blitz the soup until smooth.
- Season and Finish the Soup: Taste and season as needed. Stir in the 3 tablespoons of double cream, remaining half of the buttermilk, and the juice of half a lemon to add brightness and creaminess.
- Serve and Garnish: Ladle the soup into bowls. Top with the remaining 20g crumbled blue cheese, 30g mixed seeds, finely sliced chives, and a drizzle of olive oil before serving.
Notes
- You can substitute the chicken stock with vegetable stock to keep the soup vegetarian.
- For a milder flavor, use a less pungent blue cheese or adjust the quantity accordingly.
- The mixed seeds add a pleasant crunch, but you can also substitute with toasted nuts if preferred.
- Adjust the consistency of the soup by adding more stock if it’s too thick after blending.
- Use fresh lemon juice for the best flavor impact.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: purple sprouting broccoli soup, blue cheese soup, creamy broccoli soup, buttermilk soup, spring vegetable soup, vegetarian soup
