Beet Soup with Arugula and Toasted Hazelnuts

Beet Soup with Arugula and Toasted Hazelnuts
Serving & Size

8 oz / 250 mL

Add To Pantry

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
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.

Sign up now!

©2019 CSC Brands LP, All Rights Reserved .