Ingredients
Our method
Heat a large oiled saucepan, add the onions, carrots and garlic sweat until tender
Pour the vegetable stock into the pan, adding the peas (cook according to the pack instructions), rocket and watercress bring to the boil and simmer for 5 minutes
Take off the heat a blend smooth with a hand blender when smooth add the double cream and season to taste
Cut the top off the crusty cobs pull out the centre of the cobs pop them into a hot oven to crisp up the middles (optional step)
Serve the soup inside of the crusty cobs or in a bowl with a sprinkle of Chives (optional)