A sweet kiss of maple syrup brings the essence of Canadian cuisine to life in this easy to-prepare, yet deliciously complex soup – perfect for a celebration!
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|softened unsalted butter, divided||150 mL||2/3 cup|
|thinly sliced onions||1.7 kg||3 3/4 lb|
|salt||10 mL||2 tsp|
|maple syrup||125 mL||1/2 cup|
|minced garlic||30 mL||2 tbsp|
|chopped fresh thyme||30 mL||2 tbsp|
reconstituted Campbell’s® Low Sodium Vegetable Stock
|peeled, chopped tart apples (12.6 oz/357 g)||750 mL||3 cups|
|peeled, diced potatoes (10 oz/285 g)||500 mL||2 cups|
|sliced 1/4-inch (5 mm) thick||1 large baquette||1 large baquette|
|chopped toasted hazelnuts||125 mL||1/2 cup|
|blue cheese, crumbled||250 g||8 oz|
|2. Add vegetable stock, apples and potatoes. Bring to boil; reduce heat and simmer on medium-low for 15 to 20 minutes or until potatoes and apples are tender.
3. Remove soup from heat; using immersion blender, blend until smooth. Keep soup warm over low heat.
|4. Preheat oven to 400°F (200°C). Lay baguette slices in single layer on large baking sheet; spread lightly with remaining butter. Bake for 8 to 10 minutes or until crisp and browned.|
- . Melt 1/2 cup (125 mL) butter in Dutch oven set over medium heat; cook onions with salt for 20 to 25 minutes or until tender and starting to caramelize. Add maple syrup; cook for 15 to 20 minutes or until onions are deep golden brown. Stir in garlic and thyme; cook for 2 minutes.
- 5. Ladle soup into serving bowls; top with toasted baguette, crumbled blue cheese and sprinkle of hazelnuts.