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
Scale
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
