1-800-461-SOUP(7687)

Creamy Kale and Chorizo Soup

Made With:

Soups

Signature Cream of Leek and Potato

A rich, satisfying soup made with leeks, potatoes, real cream and onions. Finished with herbs and spices.

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Tip

Serving: Heat 2 cups (500 mL) soup until steaming; spoon into serving bowl.

Total Time

55 min.

Serving & Size

2 cups(500ml)

Yields

A rich home-style soup, loaded with wilted greens, chunky potatoes and smoky flavour is served with a crusty roll for a comforting starter or entrée.

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
canola oil 1 cup 60  mL
smoked chorizo sausage, thinly sliced 3 lb
onion finely chopped 1 large large
carrots, peeled and finely chopped 4 large large
minced garlic 2 tbsp 30  mL
finely chopped fresh thyme 2 tbsp 30  mL
finely chopped fresh rosemary 1 tbsp 15  mL
hot pepper flakes 1 tsp mL
1. Heat oil in large stock pot set over medium-high heat; cook sausage for 3 to 5 minutes or until lightly browned. Add onion, carrots, garlic, thyme, rosemary and hot pepper flakes; reduce heat to medium-low. Cook for 8 to 10 minutes or until softened and fragrant.
Weight Measure
Campbell’s® Signature Condensed Cream of Leek and Potato 1 tub (4 lb) tub (1.81 kg)
stemmed chopped kale 12 cups L
18% table cream 4 cups L
salt and pepper, each 1 tsp mL
2. Add soup; bring to simmer. Simmer for 8 to 10 minutes. Stir in kale, cream, and salt and pepper. Heat until kale is wilted and soup is steaming (do not boil). Hold warm for up to 6 hours or let cool and refrigerate for up to 3 days.
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