A perfect balance of creamy and savory, this dish is an indulgent side made with Brussels sprouts, crispy bacon, onions, herbs and our Campbell's® No Salt Added Condensed Cream of Mushroom soup.
- Total time:
35 minutes
- Servings:
32
|
Ingredient
|
Weight
|
Measure
|
|
Brussels sprouts |
63.0 oz. |
18 cup |
|
olive oil |
|
1 cup |
|
onion , sliced |
9.0 oz. |
2 cup |
|
black pepper |
|
1 tsp. |
|
fresh rosemary leaves |
|
1 tsp. |
|
fresh parsley , chopped |
|
2 tbsp. |
|
cooked reduced sodium bacon , diced |
10.0 oz. |
2.5 cup |
|
Campbell’s® Condensed No Salt Added Cream of Mushroom Soup |
|
1 can |
|
Swanson® Unsalted Chicken Stock |
|
3 cup |
|
white wine vinegar |
|
0.5 cup |
1. Blanch Brussel Sprouts in a large pot of boiling water for 3 minutes.
2. Mix Brussels Sprouts in large bowl with 1/2 cup of oil. Roast in 350°F oven for 10 minutes. Reserve.
3. Heat oil in a large sauce pot. Add onions. Cook for 3 minutes.
4. Add black pepper, herbs and cooked bacon. Cook for 2 minutes.
5. Add Campbell’s® Condensed No Salt Added Cream of Mushroom Soup, Swanson® Unsalted Chicken Stock and white wine vinegar. Simmer on low for 12 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. To Serve: Using a #8 scoop, portion 1/2 cup of brussels sprouts in small serving bowl. Serve immediately.
A perfect balance of creamy and savory, this dish is an indulgent side made with Brussels sprouts, crispy bacon, onions, herbs and our Campbell's® No Salt Added Condensed Cream of Mushroom soup.
-
Total time:
35 minutes
-
Servings:
32
|
Ingredient
|
Weight
|
Measure
|
|
Brussels sprouts |
63.0 oz. |
18 cup |
|
olive oil |
|
1 cup |
|
onion , sliced |
9.0 oz. |
2 cup |
|
black pepper |
|
1 tsp. |
|
fresh rosemary leaves |
|
1 tsp. |
|
fresh parsley , chopped |
|
2 tbsp. |
|
cooked reduced sodium bacon , diced |
10.0 oz. |
2.5 cup |
|
Campbell’s® Condensed No Salt Added Cream of Mushroom Soup |
|
1 can |
280000028663
|
Swanson® Unsalted Chicken Stock |
|
3 cup |
280000021450
|
white wine vinegar |
|
0.5 cup |
1. Blanch Brussel Sprouts in a large pot of boiling water for 3 minutes.
2. Mix Brussels Sprouts in large bowl with 1/2 cup of oil. Roast in 350°F oven for 10 minutes. Reserve.
3. Heat oil in a large sauce pot. Add onions. Cook for 3 minutes.
4. Add black pepper, herbs and cooked bacon. Cook for 2 minutes.
5. Add Campbell’s® Condensed No Salt Added Cream of Mushroom Soup, Swanson® Unsalted Chicken Stock and white wine vinegar. Simmer on low for 12 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. To Serve: Using a #8 scoop, portion 1/2 cup of brussels sprouts in small serving bowl. Serve immediately.
