Products used in this recipe
Broccoli & Blue Cheese Cob Loaf Soup
Yield: 10 Servings
Yield: 10 Servings
A retro-inspired way to serve a delicious broccoli and blue cheese soup.
Instructions:
Step 1
Sauté shallots and frozen Edgell Carrots.
Step 2
Add frozen Edgell Broccoli, frozen Edgell Cauliflower and stock, bring to boil then puree. Add cream, season to taste.
Step 3
Cut 4cm from top of cob. Remove bread from centre of loaf, leaving a 2cm-thick shell. Fill with soup and serve topped with cheese, fried garlic and chives.