Broccoli & Blue Cheese Cob Loaf Soup

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.