Nutty whole grain barley is cooked in Harvest Butternut Squash Soup, then topped with bacon- roasted Brussels sprouts and a fried egg for a very satisfying autumn-inspired breakfast bowl.
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|Olive oil||60 mL||1/4 cup|
|Thinly sliced shallots||500 mL||2 cups|
|Dried thyme||30 mL||2 tbsp|
|Each salt and pepper, divided||10 mL||2 tsp|
Campbell’s Signature Harvest Butternut Squash Soup
1 pouch (1.81 kg)
1 pouch (8 cups/4 lb)
|Barley||20 mL||4 tsp|
|Water||750 mL||3 cups|
|Brussels sprouts, trimmed and halved||2 kg||4 lbs|
|8 slices chopped thick-cut bacon 300 g||300 g||10 oz|
|Butter||250 mL||1 cup|
|Toasted pecans||250 mL||1 cup|
|1. Heat oil in large saucepan set over medium heat. Cook shallots, thyme and half of the salt and pepper for about 5 minutes or until tender. Stir in soup, barley and 3 cups (750 mL) water; bring to simmer.
2. Cover and cook for 35 to 40 minutes or until barley is tender and most of the liquid is absorbed. Let stand for 10 minutes and fluff with fork. Hold for service. (Makes 12 cups/3 L.)
|3. Preheat oven to 425°F (220°C). Toss together Brussels sprouts and bacon. Transfer to parchment paper–lined baking sheet. Roast for 20 to 25 minutes or until bacon is crispy and Brussels sprouts are tender. Hold for service.|
- Serving: Melt 1 tbsp (15 mL) butter in small skillet set over medium heat. Break egg into skillet; sprinkle with a pinch of remaining salt and pepper. Cover and cook for 2 to 3 minutes or until eggs whites are just set for sunny-side up or cook to desired doneness. Spoon 3/4 cup (175 mL) barley into serving bowl. Top with 1/2 cup (125 mL) Brussels sprouts. Sprinkle with 1 tbsp (15 mL) pecans. Top with fried egg.