Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
| Ingredients | Metric | Imperial |
| Instructions |
| 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. |
