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

Made With:

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.

View Product

Tip

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

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

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

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

Sodium 901mg

38%

Total Carbohydrate 24.3g

Dietary Fiber 5.2g

21%

Protein 4.6g

Vitamin A 147%

Vitamin C 10%

Calcium 11%

Iron 11%

Total Time

15 min.

Serving & Size

SERVING( 1 CUP, 8 OZ LADLE + TOPPINGS)

Yields

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

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

Sodium 901mg

38%

Total Carbohydrate 24.3g

Dietary Fiber 5.2g

21%

Protein 4.6g

Vitamin A 147%

Vitamin C 10%

Calcium 11%

Iron 11%

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients

Weight

Measure

Instructions

Ingredients & Instructions

	Weight	Measure
Made With: Product Campbell’s® Signature Carrot, Parsnip and Ginger Bisque View Product
Campbell’s® Signature Carrot, Parsnip and Ginger Bisque, 4 pounds		1 pouches

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.

	Weight	Measure
fresh parsley, chopped	1 oz.	1/2 cups
mint, chopped	1 oz.	1/2 cups
extra virgin olive oil, divided		1/4 cups
lemon juice, fresh		2 tbsp.
kosher salt		1/2 tsp.

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.

	Weight	Measure
almonds, slivered	2 oz.	1/2 cups
sesame seeds, toasted		2 tbsp.
cumin, ground		1/2 tsp.
ground coriander		1/2 tsp.
dried red pepper, flakes		1/2 tsp.

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.

	Weight	Measure
plain nonfat yogurt	4 oz.	1/2 cups

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.

Recipes

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

Made With:

Product

Campbell’s® Signature Carrot, Parsnip and Ginger Bisque

Tip

Nutrition Facts

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

estimate your profit

Ingredients & Instructions

Made With:

Product

Campbell’s® Signature Carrot, Parsnip and Ginger Bisque

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