Purple Sprouting Broccoli Buttermilk Blue Cheese Soup Recipes

PURPLE SPROUTING BROCCOLI, BUTTERMILK & BLUE CHEESE SOUP

Steps:

• 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.
• 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.

PURPLE SPROUTING BROCCOLI WITH GARLIC & SESAME

Steps:

• Trim off any hard ends from the broccoli stalks as well as any very coarse leaves. Bring a large quantity of salted water to the boil in a very large saucepan and plunge in the broccoli. With the lid on, quickly bring the water back to the boil, then remove the lid and briskly simmer the broccoli for about 2 minutes. Drain thoroughly.
• Meanwhile, heat both oils in the pan over a medium heat. Fry the garlic for 2-3 minutes, stirring constantly, until the slices are light golden. Throw in the broccoli and fry it for 2-3 minutes, tossing frequently, until the stalks are piping hot and imbued with the garlicky oil.
• Serve immediately with the sesame seeds sprinkled over the top.

BROCCOLI CHEESE SOUP

Steps:

• In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
• Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
• In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

BROCCOLI AND BLUE CHEESE SOUP

Steps:

• Heat the oil in a pan, add the chopped onions, and cook gently until softened.
• Add the potatoes and stock bring to the boil and simmer until the potatoes are tender.
• Add the broccoli and cook for 3-4 minutes, until tender, add half the cheese, and blend until smooth.
• Add salt and pepper to taste
• Serve with the remaining cheese crumbled on top.