A creamy chicken base made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, enhanced with corn, celery and onions and roasted red pepper with a hint of oregano. This soup has great taste with less than 600 mg sodium per serving.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|vegetable oil||0 1/4 cups|
|onion||18 oz.||3 cups|
|garlic||2 oz.||0 1/2 cups|
|celery||7 oz.||2 cups|
|all-purpose flour||4.5 oz.||1 cups|
|russet potato||23 oz.||1 qt.|
|fresh oregano leaves||3 tbsp.|
|ground coriander||1 tbsp.|
|frozen whole kernel corn||29 oz.||1 1/2 qt.|
|reduced fat (2%) milk||3 cups|
|red bell pepper||1.5 lb.||4 1/2 cups|
|cider vinegar||0 1/4 cups|
|fresh parsley||1 oz.||0 1/2 cups|
|kosher salt||2 tbsp.|
|black pepper||1 1/2 tsp.|
|1. In a kettle, heat oil to sauté vegetables:
|2. Add flour and stir often until roux is thickened and smooth.|
|3. Add water, a little at a time, whisking after each addition, until smooth and simmering.
4. Stir in remaining water, Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, potatoes, cooked bacon, oregano, paprika, cumin, coriander and corn. Bring to a boil. Reduce heat and simmer 30 minutes,stirring often.
|5. Mix in milk, red peppers, cider vinegar, salt and black pepper. Return to a boil, simmer 10 minutes, stirring often.
CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.
CCP: Hold hot at 140°F or higher for service.
|6. Using an 8 oz ladle, portion each serving of soup. Top each serving with with 1 tsp. parsley. Serve immediately.