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!
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
| Ingredients | Metric | Imperial |
| 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
4
L
16
cups
“Campbell’s ® Low Sodium Vegetable Culinary Stock is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils or major allergens. “ 
|
||
| 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 |
| Instructions |
| 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. |
Recipe Tip
- . 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.
