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Recipes

Beet Soup with Arugula and Toasted Hazelnuts

Made With:

Soups

Classic Cream Concentrated Soup Base

Fully flavoured soup base, specifically developed for fresh garnish to be added for a complete soup flavour profile.

View Product

Soups

Classic Cream Concentrated Soup Base

Fully flavoured soup base, specifically developed for fresh garnish to be added for a complete soup flavour profile.

View Product

Tip

*note: soup can be served hot or cold. If serving cold place in the refrigerator after step 9 and serve once soup as chilled.

Total Time

50 min.

Serving & Size

8 oz / 250 mL

Yields

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Campbell’s® Classic Cream Concentrated soup base 1 cup 250  mL
Water 1 cup 250  mL
1. Re-constitute Campbell’s Classic Cream Concentrated soup base with water. Set aside.
Weight Measure
Beets, peeled and diced 2 lbs 900  g
Onion, peeled & finely chopped 1 large 1  large
Garlic, peeled & chopped 2 cloves 2  cloves
2. Peel and dice the beets, onion and garlic.
Weight Measure
Olive Oil 1 tbsp 15  mL
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.
Weight Measure
Water 4 cups 1  L
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.
Weight Measure
Garnishes:
Hazelnuts, toasted and roughly chopped 5 tbsp 75  ml
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
Weight Measure
Campbell’s Classic Cream Soup Base, reconstituted 2 cup 150  ml
Goat Cheese, crumbled 7 oz 200  g
Honey 1 tsp 5  ml
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.
Weight Measure
Arugula Leaves (wild preferred) 1 small bunch 1  small bunch
Olive Oil
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.

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