Your Guide To Our Heat Serve Soups Ah Hermel
1679732901
File Name: Soup Catalog.pdf
File Size: 3.83 MB
File Type: Application/pdf
Last Modified: 3 years
Status: Available
Last checked: 2 days ago!
This Document Has Been Certified by a Professional
100% customizable
Language: English
We recommend downloading this file onto your computer
Summary
Fe leing So u p er Your Guide to Our Heat & Serve Soups 23099 Riverfront Drive N. office 800.594.8444 [email protected] Mankato MN, 56001 fax 507.345.5496 www.ahhermel.com Cambell’s Soup Facts FUN HANDLING: • Keep frozen at 0°f or below cooking directions
• Keep frozen until ready to use
• Do not use if punctured Today, Americans Campbell’s soups These are the best- or torn
use more than are named after selling soups in the • Do not refreeze 440 million company founder US, are available in • USDA safe handling Joseph practically instructions cans of Campbell’s Soup each year to every country • Promptly refrigerate unused cooked soup in separate container cook with soup Cambell in the world • Thawing - remove frozen soup from outer case and place in cooler 8558 CAMPBELL’S® SIGNATURE GOLDEN (35°f-40°f) for up to BROCCOLI CHEESE • 7083289 ................................................................................................
5 days A rich soup made with chunks of broccoli, fresh cream and a smooth blend of velvety cheese
STORAGE: Shelf Life: 21 MONTHS 8166 CAMPBELL’S® SIGNATURE CREAM OF POTATO Storage Temperature: 0 °F 7083409 ................................................................................................................
This savory soup is a hearty mix of potatoes, carrots, celery and onion in a rich, creamy sauce
YIELDS: Yields approximately 384 fluid oz 11927 CAMPBELL’S® SIGNATURE BROWN AND WILD RICE WITH CHICKEN SOUP • 7083429 ...........................................................................................
Available in a range of This creamy soup is made with tender chicken, brown and authentic flavors that make wild rice, celery, carrots and delicate seasonings
it simple to deliver customer favorites every day 8163 CAMPBELL’S® SIGNATURE VEGETABLE BEEF WITH BARLEY • 7083469 ................................................................................................................
A hearty combination of tender potatoes, carrots, seasoned beef, peas, cabbage, corn, green beans and barley
23099 Riverfront Drive N. office 800.594.8444 [email protected] Mankato MN, 56001 fax 507.345.5496 www.ahhermel.com Cambell’s Soup Preparation 8162 CAMPBELL’S® SIGNATURE CREAM OF ASPARAGUS SOUP • 7083229 ...................................................................................................
A delicately seasoned soup made with tender asparagus and fresh cream
24880 CAMPBELL’S® SIGNATURE WHITE BEAN SERVINGS: 11-12 | 1/4LB SOUP WITH UNCURED HAM & APPLEWOOD 8-10 OZ PER SERVING SMOKED UNCURED BACON • 7083249 .......................................................................................................
Loaded with pea beans, smoked pork, potatoes and carrots, THIS PRODUCT HAS NOT this hearty bean soup defines classic comfort
BEEN FULLY COOKED BEFORE FREEZING
CAREFULLY FOLLOW THE RECOMMENDED COOKING 8169 CAMPBELL’S® SIGNATURE HOMESTYLETIMES AND TEMPERATURES CHICKEN NOODLE SOUP • 7083349 .........................................................................................................
TO ENSURE COMPLETE This savory classic is made with dumpling-style egg noodles, COOKING. tender chicken, carrots, celery and onions in a seasoned chicken broth
This product may betempered up to 48 hours in 24879 CAMPBELL’S® RESERVE FULLY LOADEDa 40 degrees F. refrigerator BAKED POTATO & CHEDDAR SOUP • 7083239 prior to cooking. ..................................................................................................
This indulgent favorite combines roasted russet potatoesPeel back plastic film starting with sharp Old English Cheddar, real butter, sour cream and smoky bacon bits
from one edge. Keep film to view cooking directions
1. If soup is frozen, run knifearound soup blocks in trays 8173 CAMPBELL’S® SIGNATURE CREAM OFto loosen. Empty the 2 trays BROCCOLI SOUP • 7083269 ...........................................................................................
of soup into large saucepot. Fresh cream blended with bright green broccoli and delicate seasoning, finished with a dash of lemon
2. Fill both of the trays with water (64 fl. oz. in total)
Add to saucepot
3. Heat to a boil over medium-high heat, stirring frequently. Reduce heat to low. Boil gently, stirring frequently to break up 8170 CAMPBELL’S® SIGNATURE any frozen pieces, until NEW ENGLAND CLAM temperature reaches 190 CHOWDER • 7083389 degrees F. ....................................................................
A rich, traditional chowder made with4. Transfer to holding kettle diced white potatoes, tender clams, or steam table. celery and fresh cream
23099 Riverfront Drive N. office 800.594.8444 [email protected] Mankato MN, 56001 fax 507.345.5496 www.ahhermel.com Heating Instructions TOMATO FLORENTINE SOUP • 7083459 .......................................................................................
This savory, Italian-style soup features on a mild tomato broth mixed with shell pasta and onions, spinach, zucchini, carrots and celery. It is then simmered with Parmesan cheese, herbs, garlic and red wine
BAJA CHICKEN ENCHILADA • 7083499 .......................................................................................
We’ve captured a taste of Mexico by combining SERVINGS: 11-12 | 1/4LB chicken, black beans, bell peppers and exotic 8-10 OZ PER SERVING spices that will transport you south-of-the-border
THIS PRODUCT HAS NOT BEEN FULLY COOKED BEFORE FREEZING
CAREFULLY FOLLOW THE CHUCKWAGON CHILI • 7083509 RECOMMENDED COOKING .......................................................................................
TIMES AND TEMPERATURES Lean ground beef in a zesty tomato sauce, with TO ENSURE COMPLETE kidney beans and the right amount of spices
Chef Francisco is a full line of classic, wholesome and CHICKEN WITH WILD RICE • 7083529 satisfying varieties, using .......................................................................................
Overflowing with tender, succulent chicken only fresh, flash frozen and perfectly complemented by wild rice, fresh ingredients. These frozen, carrots and celery in a delectable light broth
concentrated soups comein a unique interlocking tub shape that makes for easy stacking and fast thawing
To prepare, simply add milk TOMATO BASIL SOUP • 7083539 or water depending on the .......................................................................................
A zesty tomato soup seasoned with a generous variety of soup. amount of sweet basil and onions with a hint of ground white pepper
23099 Riverfront Drive N. office 800.594.8444 [email protected] Mankato MN, 56001 fax 507.345.5496 www.ahhermel.com WISCONSIN CHEESE SOUP • 7083549 ..........................................................
Mild American and sharp Cheddar cheeses are expertly blended into a creamy sauce seasoned with parsley and garlic. This soup features generous amounts of bacon, green bell pepper, celery crescents and onions CHEESEBURGER CHOWDER • 7083559 ..........................................................
A unique soup with a hearty cheese flavor, featuring ground beef, shredded potatoes and onions
CHICKEN TORTILLA SOUP • 7083579 ..........................................................
A creamy blend of cheese and tomatoes combined with diced chicken, jalapeños, green peppers, garlic, onion and authentic Mexican spices
CHICKEN & DUMPLING SOUP • 7083589 ..........................................................
Bite-sized dumplings and tender chicken in a creamy broth are combined with chopped carrots and celery. A dash of parsley is added for extra flavor
CHEDDAR BAKED POTATO HAM SOUP • 7083599 ..........................................................
Reminiscent of a baked potato with the works, this soup features large cuts of potato, cured ham, onion, celery and carrots blended in a perfectly seasoned, satisfying, sharp cheddar cheese base
BROCCOLI CHEESE SOUP • 7083609 ..........................................................
This rich cheddar and American cheese based on soup is loaded with thick, tender broccoli florets and finished with subtle notes of onion and spices
23099 Riverfront Drive N. office 800.594.8444 [email protected]Mankato MN, 56001 fax 507.345.5496 www.ahhermel.com LASAGNA SOUP • 7083619 ..........................................................
Fresh ground beef and our special lasagna noodles are added with lean Italian sausage and a rich tomato broth spiced with garlic and oregano
HOMESTYLE CHICKEN NOODLE SOUP • 7083629 ..........................................................
Old fashioned thick egg noodles and pieces of moist chicken are cooked in a light broth with carrots and celery in our version of the classic soup that makes you fall in love with it all over again
VEGETABLE BEEF SOUP • 7083639 ..........................................................
Juicy beef is slow-cooked in a tomato broth and mixed with an assortment of fresh vegetables – onions, diced tomatoes, carrots, corn, cabbage and celery, making for a hearty and satisfying combination
CREAM OF POTATO & BACON SOUP • 7083649 ..........................................................
This hearty cream soup features large chunks of potatoes, carrots, celery, bacon bits and green bell peppers
CALIFORNIA MEDLEY SOUP • 7083669 ..........................................................
A thick American cheese-based soup loaded with broccoli, cauliflower, onions and carrots
CHICKEN POT PIE • 7083679 ..........................................................
This hearty soup combines chunks of chicken, potatoes and noodles with carrots, peas, mushrooms, pearl onions and red bell peppers
23099 Riverfront Drive N. office 800.594.8444 [email protected]Mankato MN, 56001 fax 507.345.5496 www.ahhermel.com
23099 Riverfront Drive N. Mankato MN, 56001 office 800.594.8444 fax 507.345.5496 www.ahhermel.com [email protected] WISCONSIN CHEESE SOUP • …
Documemt Updated
Popular Download
Frequently Asked Questions
How to make a good soup?
However, instead of using ingredients that have a bland taste, try to choose those that have bold flavors such as cremini mushrooms, leeks and parsnips. They will make your soup more flavorful and elegant. 6. Make it creamy Dress up your soups with cream, but don’t make it overly thick. Just add enough to give it a smooth texture.
How to dress up soup?
Dress up your soups with cream, but don’t make it overly thick. Just add enough to give it a smooth texture. You can also add cream cheese instead of regular cream to make it richer and more indulgent. If you want to add some crunch, top it with homemade croutons or crackers. 7. Add the toppings at the last minute
Why are soups so popular in the summer?
Cold soups are popular in the summer because they help cool people down during hot weather. And thick soups like tomato bisque or chicken noodle are hearty enough for chilly weather without being too heavy. Soups can be a great way to feed a large group of people without having to worry about portion sizes.
Is soup good in the winter?
Although most people associate soup with the winter months when it’s cold outside, soup is great for every season. Cold soups are popular in the summer because they help cool people down during hot weather. And thick soups like tomato bisque or chicken noodle are hearty enough for chilly weather without being too heavy.