A surprising mix of flavours is created when you combine the sweet-citrus of orange juice with aromatic dilled sour cream for a refreshing taste experience.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell's® Golden Autumn Carrot Soup* (1 tub)
|Water (1 tub)||2 L||64 oz|
|Orange Juice||375 mL||1 1/2 cups|
|Sour Cream||313 mL||1 1/4 cups|
|Dill, freshly chopped||45 mL||3 tbsp|
|Salt||5 mL||1 tsp|
|Black Pepper||5 mL||1 tsp|
|1. Combine soup (1 tub) and water in a pot and heat to boiling*** (min. 180ºF/80ºC).3|
|2. Reduce heat and simmer for 10 minutes.|
|3. Add the orange juice and bring back to a boil.|
|4. Mix the sour cream, chopped dill and seasonings well together. Place the sour cream into an insert and refrigerate.|
|5. Top 8 oz of soup with 1 oz of sour cream in 4 small dollops. 6. Draw a skewer through the sour cream dollops to create a heart shape.|