Total Time
Prep 10 mins
Cook 15 mins

From the November 2004 issue of First magazine. I like the added touch of the "hearts" with each serving.

Ingredients Nutrition

  • 1 large yellow onion, peeled and chopped
  • 2 tablespoons butter
  • 3 cups fresh broccoli or 3 cups fresh Broccolini, chopped
  • 4 cups fresh chicken stock, divided
  • 1 cup buttermilk, divided
  • 3 ounces goat cheese, divided (chevre is a good choice)
  • 1 fresh bay leaf, bruised
  • 1 dash freshly grated nutmeg
  • salt
  • pepper


  1. In a stock pot, cook the onions over medium heat in the butter for about 8 minutes. Add broccoli and half the stock; bring to almost a boil.
  2. Using hand held immersion blender, puree the broccoli mixture until smooth.
  3. Stir in the remaining broth, 1/2 cup buttermilk, 2 ounces of the goat cheese, bay leaf and nutmeg. Heat for 5 minutes but do not boil.
  4. Adjust seasoning and add salt and pepper.
  5. In a plastic bag combine the remaining buttermilk and cheese. Mix together. Snip the corner of the plastic bag.
  6. Pipe dots on top of the soup, dragging a toothpick through the dots to form "hearts".
  7. Serve warm.
Most Helpful

Dreamy for sure! I made this just as written right down to the heart piping (it wasn't the most artistic but looked cute). The chevre cheese is the perfect choice for this. A nice break from the ordinary broccoli soups. Thanx for posting this!

*Parsley* April 09, 2009

Oh Yum! I used Cascadia frozen organic broccoli and mascarpone instead of goat cheese--I also added a bit of parsley oil at service. Otherwise obeyed. Great soup! Thanks, CG!

Chef Kate October 18, 2007