Two colorful vegetables are dressed up with a tangy lemon sauce made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|cornstarch||2.25 oz.||0 1/4 cups|
|water||5 1/4 cups|
|lemon juice||1 tbsp.|
|carrot||54 oz.||3 qt.|
|onion||8.5 oz.||1 1/2 cups|
|snow peas||24 oz.||11 cups|
|1. Stir the cornstarch, 1/4 of Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, and lemon juice, and water in a bowl until the mixture is smooth.|
|2. Stir the remaining of Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, carrots and onion in the skillet and heat to a boil.
3. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender.
4. Stir in the snow peas and cook for 2 minutes.
5. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.
CCP: Heat to 145 degrees F for 15 seconds.
CCP: Hold for hot service at 140 degrees F.
Portion size = 1/2 cup (4 oz spoodle)