CHILLED CARROT SOUP MADE WITH CAMPBELL’S® SIGNATURE CARROT, PARSNIP AND GINGER BISQUE

CHILLED CARROT SOUP MADE WITH CAMPBELL’S® SIGNATURE CARROT, PARSNIP AND GINGER BISQUE

Nutrition Facts

Serving Size
SERVING( 1 CUP, 8 OZ LADLE + TOPPINGS)
Amount Per Serving
Calories 250
% Daily Value
Total Fat 15.8g
24%
Saturated Fat 3.8g
19%
Cholesterol 14mg
5%
Sodium 901mg
38%
Total Carbohydrate 24.3g
8%
Dietary Fiber 5.2g
21%
Protein 4.6g
9%
Vitamin A 147%
Vitamin C 15%
Calcium 14%
Iron 11%
Total Time

15 min.

Serving & Size

SERVING( 1 CUP, 8 OZ LADLE + TOPPINGS)

Add To Pantry

Chilled soup gets a Middle Eastern touch with this spicy topper.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure
Campbell’s® Signature Carrot, Parsnip and Ginger Bisque
pouches
fresh parsley 1 oz. 0 1/2  cups
mint 1 oz. 0 1/2  cups
extra virgin olive oil 0 1/4  cups
lemon juice tbsp.
kosher salt 0 1/2  tsp.
almonds 2 oz. 0 1/2  cups
sesame seeds tbsp.
cumin 0 1/2  tsp.
ground coriander 0 1/2  tsp.
dried red pepper 0 1/2  tsp.
plain nonfat yogurt 4 oz. 0 1/2  cups
Instructions
Preparation:

1. Thaw Campbell’s® Signature Carrot, Parsnip and Ginger Bisque according to package directions.

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

 
Fresh Herb Mixture:

1. In medium bowl, mix together parsley, mint, half of the olive oil (1/8 cup), lemon juice and salt. Reserve.

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


 
Almond Mixture:

1. In small bowl, toss together almonds, sesame seeds, cumin, coriander and hot pepper flakes with remaining olive oil (1/8 cup). Reserve.
 

 
To Serve:

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

2. Top each bowl with the following:

• 1-#30 scoop, about 2 tablespoons fresh herb mixture.

• 1-#60 scoop, about 3-1/4 teaspoons almond mixture.

• 1 dollop yogurt.

3. Serve immeiately or hold for cold service.

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


 

Recipe Tip


  1. Make parsley-mint mixture a few hours ahead and hold in fridge.

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


     
  2. Almond spice mixture can be made ahead and kept in an airtight container. 
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