Purple Sprouting Broccoli, Blue Cheese & Buttermilk Soup Recipe
Introduction
This vibrant purple sprouting broccoli soup combines creamy buttermilk and tangy blue cheese for a comforting and flavorful experience. It’s a perfect way to enjoy seasonal greens in a rich, velvety bowl that’s both nourishing and sophisticated.
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 onion and celery with a pinch of salt and cook for 10 minutes, stirring occasionally, until they begin to soften.
- Step 2: Add the cubed potatoes, chopped purple sprouting broccoli, and the 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 the pan from heat. Add half the buttermilk and 80g of the crumbled blue cheese. Using a hand blender, blend the soup until smooth.
- Step 4: Season the soup with salt and pepper to taste. Stir in the double cream, remaining buttermilk, and lemon juice until fully combined.
- Step 5: Ladle the soup into bowls. Top each serving with the remaining blue cheese, mixed seeds, chives, and a drizzle of olive oil before serving.
Tips & Variations
- For a dairy-free version, substitute the blue cheese and cream with coconut cream and omit the buttermilk or replace it with a tangy plant-based yogurt.
- If purple sprouting broccoli is unavailable, regular broccoli or broccolini can be used as a substitute.
- To add extra texture, gently toast the mixed seeds before garnishing.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup may thicken when chilled; add a splash of stock or water when reheating to loosen the consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat gently before serving and add any fresh toppings just before serving.
Is it possible to freeze this soup?
You can freeze this soup, but the cream and buttermilk may separate slightly upon thawing. It’s best to freeze before adding these dairy ingredients and stir them in after reheating.
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Purple Sprouting Broccoli, Blue Cheese & Buttermilk Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and flavorful purple sprouting broccoli soup enriched with tangy buttermilk and pungent blue cheese. This comforting soup combines tender broccoli stalks, onions, and potatoes simmered to perfection, then blended smooth and finished with cream, lemon juice, and a crunchy topping of mixed seeds and chives for added texture and freshness.
Ingredients
Soup 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
Garnish
- 30g mixed seeds
- ½ small bunch of chives, finely sliced
Instructions
- Fry aromatics: 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, and fry for about 10 minutes until they start to soften.
- Add vegetables and stock: Add the diced potato and chopped purple sprouting broccoli, including stalks, florets, and leaves, to the pan. Pour in 1.1 litres of vegetable or chicken stock, then bring the mixture to a simmer.
- Simmer the soup: Cover the pan and allow the soup to cook for 20 to 25 minutes, or until the thick broccoli stalks are tender when pierced with a knife.
- Blend the soup: Remove the pan from the heat, then add half of the buttermilk (50ml) and 80 grams of the crumbled blue cheese. Use a hand blender to blitz everything until the soup is smooth and creamy.
- Season and enrich: Taste the soup and adjust seasoning as needed. Stir in the 3 tablespoons of double cream, the remaining buttermilk, and the juice of half a lemon to brighten the flavors.
- Serve and garnish: Ladle the soup into bowls. Top each serving with the remaining 20 grams of blue cheese, a generous sprinkle of mixed seeds, finely sliced chives, and a drizzle of olive oil. Serve immediately.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Adjust the thickness of the soup by adding more or less stock according to your preference.
- Mixed seeds can include pumpkin, sunflower, and sesame seeds for added texture and nutrition.
- If you prefer a less tangy flavor, reduce the amount of buttermilk or lemon juice.
- Leftover soup can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
- 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, spring broccoli soup
