Buttery and rich with a hint of acid, this sauce is a delicious twist on a classic beurre blanc.
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.
|white wine||3 cups|
|fresh sage leaves||1 tbsp.|
|fresh oregano leaves||2 tbsp.|
|fresh thyme leaves||2 tbsp.|
|water||48 fl oz.|
|butter||12 oz.||1 1/2 cups|
|1. Place white wine, shallots, roasted garlic, and herbs into a saucepan, bring to a boil and cut to a simmer. Reduce by half.|
|2. Add water and Campbell’s® Cream of Chicken Condensed Soup. Bring to a boil and reduce heat to a simmer for 5 minutes.|
|3. Blend. Add butter a few pieces at a time.
4. Hold warm and serve.