CARROT GAZPACHO WITH SALAD TOPPER MADE WITH CAMPBELL’S® SIGNATURE CARROT, PARSNIP AND GINGER BISQUE

Made With:

Product

Campbell’s® Signature Carrot, Parsnip and Ginger Bisque

A rich and creamy soup made from a combination of carrots and parsnips with a hint of ginger.

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Tip

Make salad ahead and toss with vinaigrette just before serving. CCP: Hold for cold service at 41°F until needed.

Carrots can also be microwaved on high for 1 to 2 minutes or until tender-crisp. Rinse under cold water. CCP: Hold for cold service at 41°F until needed.

Nutrition Facts
Serving Size
SERVINGS (1 CUP; 8 OZ. LADLE)
Amount Per Serving
Calories 217
% Daily Value
Total Fat 11g
17%
Saturated Fat 3.2g
16%
Cholesterol 13mg
4%
Sodium 916mg
38%
Total Carbohydrate 24.1g
8%
Dietary Fiber 4.6g
18%
Protein 2.3g
5%
Vitamin A 179%
Vitamin C 15%
Calcium 10%
Iron 5%
Total Time

15 min.

Serving & Size

SERVINGS (1 CUP; 8 OZ. LADLE)

Yields

Add texture to this zesty chilled soup when you top it with a crisp salad of diced vegetables. 

Nutrition Facts

Nutrition Facts
Serving Size
SERVINGS (1 CUP; 8 OZ. LADLE)
Amount Per Serving
Calories 217
% Daily Value
Total Fat 11g
17%
Saturated Fat 3.2g
16%
Cholesterol 13mg
4%
Sodium 916mg
38%
Total Carbohydrate 24.1g
8%
Dietary Fiber 4.6g
18%
Protein 2.3g
5%
Vitamin A 179%
Vitamin C 15%
Calcium 10%
Iron 5%

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Campbell’s® Signature Carrot, Parsnip and Ginger Bisque

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Weight Measure
Campbell’s® Signature Carrot, Parsnip and Ginger Bisque, 4 pounds pouches
water cups
carrot, finely diced 3 oz. 0 667/1000  cups
Preparation:

1. Thaw Carrot, Parsnip Bisque with Ginger according to package directions. Reserve.

2. In small saucepan, boil water. Add carrots. Blanch for 2 minutes. Rinse under cold water. Drain. Reserve.

CCP: Hold for cold service at 41°F until needed.
Weight Measure
baby arugula 3 oz. cups
english cucumber, unpeeled, diced 4 oz. 0 667/1000  cups
cherry tomatoes, quartered 4 oz. 0 667/1000  cups
apple, unpeeled, finely diced 3 oz. 0 667/1000  cups
red onion, finely diced 4 oz. 0 1/2  cups
jalapeño pepper, seeded, finely diced 1 oz. ea.
extra virgin olive oil 0 1/4  cups
white wine vinegar tbsp.
Dijon-style mustard tsp.
kosher salt 0 1/2  tsp.
black pepper, ground 0 1/2  tsp.
Salad Topper:

1. In medium bowl, toss together arugula, cucumber, cherry tomatoes, carrots, apple, red onion and jalapeño.

2. In small bowl, whisk together oil, vinegar, mustard, salt and pepper. Drizzle over salad. Toss to coat.

CCP: Hold for cold service at 41°F until needed.

To Serve:

1. Using an 8 oz. ladle, portion 1 cup soup into bowl.

2. To garnish, using tongs, portion 3/4 cup (about 2 oz) on top of soup. Serve immediately.
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