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Campbell’s® Classic Cream Concentrated soup base
|Water||250 mL||1 cup|
|Beets, peeled and diced||900 g||2 lbs|
|Onion, peeled & finely chopped||1 large||1 large|
|Garlic, peeled & chopped||2 cloves||2 cloves|
|Olive Oil||15 mL||1 tbsp|
|Water||1 L||4 cups|
|Hazelnuts, toasted and roughly chopped||75 ml||5 tbsp|
Campbell’s Classic Cream Soup Base, reconstituted
|Goat Cheese, crumbled||200 g||7 oz|
|Honey||5 ml||1 tsp|
|Arugula Leaves (wild preferred)||1 small bunch||1 small bunch|
|1. Re-constitute Campbell’s Classic Cream Concentrated soup base with water. Set aside.|
|2. Peel and dice the beets, onion and garlic.|
|3. Heat olive oil in a stockpot over medium-high heat. When oil is hot but not smoking, add in onion and garlic and sauté for 3-5 minutes until onion is soft but is not browned.|
|4. Add water and bring to a boil. Once boiling add in beets, bring to a boil again and then lower heat, cover and simmer for 20-25 minutes or until tender.
5. Once beets are cooked remove from heat and strain, making sure to save the cooking liquid.
6. Transfer beets, onion and garlic to a food processor and puree while slowly adding in 750 mL of the reserved cooking liquid. 7. Transfer to a stockpot and heat on medium-high heat and add in 350 mL (1 1/2 cups) reserved reconstituted Campbell’s Classic Cream Concentrate soup base while stirring. Gently bring to a boil. Reduce heat to simmer.
|8. Prepare Toasted Hazelnut garnish: Preheat oven to 350°F (180°C) . Place crushed hazelnuts on a baking sheet in a single layer. Once oven is preheated, place the hazelnuts in the oven and toast for 5-7 minutes or until hazelnuts are lightly colored. Remove from oven and cool. Chop coarsely|
|9. Prepare Goat cheese cream garnish: Transfer 150 mL reconstituted Campbell’s Classic Cream Concentrate Soup base to a stainless steel mixing bowl. Whisk in the crumbled goat cheese and honey. Set aside.|
|10. To serve, evenly portion soup into bowls. Top each bowl with the prepared goat cheese cream, and swirl lightly. Top with toasted chopped hazelnuts, arugula leaves and a drizzle of olive oil.|