Broccoli & Blue Cheese Cob Loaf Soup Recipe | Simplot Food - Australia
A retro-inspired way to serve a delicious broccoli and blue cheese soup.
Ingredients
- 160g diced shallot
- 200g frozen Edgell Diced Carrots
- 800g frozen Edgell Broccoli Florets
- 1kg frozen Edgell Cauliflower Florets
- 1.5L vegetable stock
- 800ml cooking cream
- 10 cob loaves, warmed
- 100g blue vein cheese, crumbled
- Fried garlic and chopped chives, to garnish
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