A vibrate and refreshing soup created from Gardenpuree® Buttered Peas and Campbell’s® Artisan Vegetable Stock.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Butter||15 mL||1 tbsp|
|Onion, medium, diced finely|
|Pepper, ground||2 mL||1/2 tsp|
Campbell's Artisan Vegetable Stock, undiluted
Gardenpuree Buttered Peas
1 .9 lbs
|Baby peas, frozen||250 mL||1 cup|
|Lemon juice||10 mL||2 tsp|
|Mint leaves, fresh, minced||60 mL||1/4 cup|
|1. Melt butter in a medium saucepan over medium heat. Add onion and pepper and cook, stir occasionally until softened, about 3 minutes.
2. Add stock and bring to a boil.
|3. Add Gardenpuree Buttered Peas and baby peas and bring to boil. Reduce heat to medium low and simmer for 5 minutes.
CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds.
|4. Remove pan from heat, add lemon juice and mint, stir to combine.
CCP: Hold hot at 140°F (60°C) or higher for service.
Note for pureed diets: puree in small batches in food processor.
Reheat the soup to internal temperature of 140°F (60°C).