CARROT-GINGER THAI BOUILLABAISSE 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


Serve with baguette croutons if desired.
1. Slice baguette into 1/4-inch thick slices.
2. Rub with cut clove garlic.
3. Brush with 2 tablespoons olive oil.
4. Sprinkle with sea salt.
5. Toast on baking sheet in 350°F oven for 8 to 10 minutes until golden. Let cool.

 

 If desired, use whole fresh shrimp with shells on if available.
 

Substitute scrubbed mussels with beards removed for clams if desired.

Nutrition Facts
Serving Size
SERVING (1 CUP, 8 OZ LADLE + TOPPINGS)
Amount Per Serving
Calories 317
% Daily Value
Total Fat 19g
29%
Saturated Fat 14.2g
71%
Cholesterol 111mg
37%
Sodium 994mg
41%
Total Carbohydrate 17.3g
6%
Dietary Fiber 2.7g
11%
Protein 20.7g
41%
Vitamin A 110%
Vitamin C 10%
Calcium 11%
Iron 18%
Total Time

25 min.

Serving & Size

SERVING (1 CUP, 8 OZ LADLE + TOPPINGS)

Yields

A carrot and ginger broth with Thai flavors and fresh seafood lends a rich, flavourful twist to this soup.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (1 CUP, 8 OZ LADLE + TOPPINGS)
Amount Per Serving
Calories 317
% Daily Value
Total Fat 19g
29%
Saturated Fat 14.2g
71%
Cholesterol 111mg
37%
Sodium 994mg
41%
Total Carbohydrate 17.3g
6%
Dietary Fiber 2.7g
11%
Protein 20.7g
41%
Vitamin A 110%
Vitamin C 10%
Calcium 11%
Iron 18%

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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
Preparation:

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

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

 
Weight Measure
unsweetened coconut milk, 14 ounces each cans
red curry paste, ounce 2 oz. 0 1/4  cups
fish sauce tbsp.
shrimp, pound(s)*,large, deveined, tail intact 1 1/2  ea.
whitefish, pound(s)*, cut into 1-inch pieces ea.
small hard-shelled clam, pound* ea.
lime juice, fresh tbsp.
orange juice, fresh tbsp.
cilantro, chopped 0 1/4  cups
green onion, large, thinly sliced 4 oz. ea.
Seafood Mixture:

1. In large pot, heat bisque, coconut milk, red curry paste and fish sauce over medium heat. Bring to a simmer.

2. Reduce heat to medium-low. Discard any open clams that do not close when tapped.

3. Add shrimp, fish and clams to bisque. Simmer for about 5 minutes, or until shrimp are pink and clams open (discard any unopened clams.)

4. Stir in lime and orange juice.

5. Top with cilantro and green onions.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

To Serve:

1.Divide evenly among 12 bowls. Serve with crusty bread (if desired).



 
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