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Purple sprouting broccoli, buttermilk & blue cheese soup

Purple sprouting broccoli, buttermilk & blue cheese soup in two bowls

Purple sprouting broccoli, buttermilk & blue cheese soup

Name: Purple sprouting broccoli, buttermilk & blue cheese soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
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

Esther Clark

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.3 out of 5.7 ratingsRate

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Make the most of seasonal broccoli with this vibrant soup, ideal for lunch or a light supper served with warm crusty bread. Garnish with a sprinkling of mixed seeds and chives

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal427
fat31g
saturates15g
carbs20g
sugars7g
fibre6g

high
protein13g
salt1.3g

Method

step 1

Heat the oil in a flameproof casserole or saucepan over a medium heat and fry the onion and celery with a pinch of salt for 10 mins until beginning to soften. Add the potatoes, broccoli and stock, and bring to a simmer. Cover and cook for 20-25 mins, or until the thick broccoli stalks are tender enough to pierce with a cutlery knife. Remove from the heat and add half the buttermilk and 80g of the blue cheese. Blitz everything together using a hand blender until smooth. Season to taste, then stir in the cream, remaining buttermilk and the lemon juice.
step 2

Ladle the soup into the bowls and top with the rest of the cheese, the seeds, chives and a drizzle of olive oil, then serve.

Recipe from Good Food magazine, March 2022

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A star rating of 4.3 out of 5.7 ratings

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