Signature Cream of Spinach

Cooking Directions Remove plastic film 1) Place 1 tray (2 blocks) of soup in pot. 2) Add one full tray (1.9 L or 8 cups) water and cover. 3) Heat to boiling (min. 80C/ 180F), stirring occasionally. Reduce heat (70C/ 160F) and cover. Stir periodically.

Do not re-freeze. Do not use if film is torn or missing.

Shelf Life: 21 months
Storage Temperature: -18  °C

Marry with Campbell's® Cream of Potato with Bacon and add artichokes for a Creamy Spinach and Artichoke Chowder. Marry with Campbell's® Broccoli Cheese for Broccoli and Cheese with Spinach soup. Use alternative names to signaturize this soup to your Operation, try names like Emerald Cream or Florentine Cream.

*May include milk or milk products and eggs, but excludes meat, poultry, fish and seafood.

For more information on our products, contact your distributor or call 1-800-879-7687.

Easy to prepare: 1:1 Reconstitution with water (or milk for seafood chowders).
Our split pack tray results in quicker preparation time as it allows you to make half batches.
Our soups start with stocks, seasoning and other ingredients simmered to perfection. Vegetables are added last and therefore are cooked for the first time when you prepare the soup in your kitchen.