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
Scale
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
