Introducing Stockpot Soups & Chilis In A Convenient Frozen Format
Stockpot Background With a reputation for crafting the finest soups, Stockpot, Inc has been a part of the Campbell Soup Company family since 1998, providing foodservice operators with fresh soups made with exceptional ingredients and real stocks, one kettle at a time. StockPot soups are chef created from scratch. Every soup begins with real stock and a fresh, authentic mirepoix created from traditional measures of sautéed sweet onions, carrots and celery simmered with the freshest, finest ingredients. Each ingredient is delicately layered into the kettle in stages – hearty root vegetables first, delicate herbs and spices last — and slow cooked for an exceptional soup experience. Now Stockpot is introducing six of our top-selling soups and chilis in a convenient 4/4# pouch frozen format to meet Operator and Distributor demands for these exceptional items in a frozen format.
Key Selling Points Same great formulas, ingredients and process as the fresh refrigerated versions. –Real stock, authentic ingredients, fresh vegetables, locally sourced dairy. The frozen format offers additional convenience with extended 12-month shelf-life and uncompromised quality Ready-To-Eat (RTE) convenience: Simply heat to desired temperature and serve. –Cryovac pouches may be heated by placing unopened pouch in boiling water Now your patrons can enjoy StockPot soup in the format that works best in your establishment: –Fresh refrigerated 6 lb. pouches or –Frozen 4 lb. pouches
StockPot ® Frozen RTE Soups Broadway Basil & Tomato Bisque A satin bisque of tomato and basil with a crushed-red- pepper attitude. A puree of California red tomatoes is blended in rich heavy cream and finished with sweet basil. Kickin’ Crab & Sweet Corn Chowder An indulgent chowder combining tender crab and fresh cream with sweet corn, diced green bell peppers, a splash of brandy and dash of Tabasco® sauce! New England Clam Chowder A classic New England Clam Chowder loaded with tender ocean clams, diced potatoes, onions, and celery simmered with sweet cream.
StockPot ® Frozen RTE Chilis Basil Chicken Chili with Beans A tantalizing chicken chili featuring hearty pinto, kidney and black beans, tomatoes, sweet red bell peppers and roasted green chiles, finished with sweet basil. Vegetarian Chili with Beans (VEGAN) Black, pinto, kidney, and garbanzo beans, diced tomatoes, corn, zucchini, cauliflower and green bell peppers in a rich vegetable stock seasoned with garlic, jalapenos and chili powder. Roadhouse Chili with Beans Bold and full of character. Ground beef, diced tomatoes, pinto beans, corn, mild green chilis, and fiery jalapenos simmered in a rich beef stock.
Frozen Pricing & Pack Info Start Ship: August 4, 2008 Ships in mixed truck loads with other Campbell frozen products.
Serving Suggestions Broadway Basil Tomato Bisque: A simple tuft of fresh chiffonade (thinly sliced) basil leaf in the center of the bowl. Top with Parmesan curls Top with roasted garlic croutons and drizzle basil oil A quick drizzle of a dark red, smooth puree of sun dried tomatoes, diagonal from right to left, and contrasting bright green basil oil drizzled in the opposite direction. Swirl crème fraiche and top with minced yellow tomato Fresh local Goat Cheese crumbles tossed with micro heirloom orange and yellow cherry and pear tomatoes, shallot, packed into a timbale (1” diameter or so cylinder shape,) topped with micro black basil. New England Clam Chowder: Thin, petite French Bread Crostini croutons, a drizzle of Extra Virgin Olive oil and snipped chives. Splash with red chili sauce, lemon zest and Italian parsley Top with crisp bacon bits and chopped green onion A West Coast favorite: Use a hot and toasty Sour Dough Bread Bouille (a small round loaf of bread about 6” in diameter), remove the top (save this for the lid) and hollow out the bread—fill the bread up with piping hot clam chowder and serve! Top with an enticing mixture of smoked clams, mussels, caramelized shallot, lemon juice, chopped mint and fresh dill. Top with dollop of crème fraiche and smoked baby clams, sprinkle with minced chives
Serving Suggestions Kickin’ Crab & Corn Chowder: Long, thin and crispy curled fried potato skins and a drizzle of chive oil Top with minced red, yellow, orange and green bell peppers Splash with red & green hot sauce, diced tomato and an avocado fan Top with a large fresh crab claw Pair with fresh-baked jalapeno-studded cornbread. An elegant timbale (cylindrical stack) of sweet Dungeness crab meat tossed with roasted bits of sweet corn, fresh chives, and paper thin shaved fennel in the center of the bowl. Dollop sour cream, top with mini crab cake and chives Basil Chicken Chili: Roasted Cherry Tomatoes and two bright fresh leaves of opal and green basil. Dollop sour cream and top with diced red and green onions Top with shredded Monterey jack cheese and a julienne of fresh cilantro For a main course, serve over rice and top with fresh whole basil leaves. A neat quenelle of sweet caramelized red onions and a bright green fried basil leaf standing out of the center of the bowl. Drizzle with chipotle cream, top with diced avocado and fried yellow corn tortillas A colorful and flavorful drizzle of Sun dried Tomato Basil Pesto, made with parmesan cheese, basil, fresh garlic clove, pine nuts, and, for and intense flavor, marinated sun dried tomatoes.
Roadhouse Chili Crumble cojita cheese and top with cilantro Serve with a drizzle of sour cream, cheddar cheese curls, diced black olives and fresh parsley. Top a baked potato or potato skin with chili. Top with shredded Monterey jack cheese, fresh diced tomatoes and a dollop of sour cream and top with fresh snipped chives. Sprinkle with cheddar and jalapeno cornbread croutons and sliced scallions Garnish with a mini corn cake and honey drizzle. For a shareable appetizer, melt Pepper Jack cheese on chili then with top sour cream, fresh chopped tomatoes & jalapeños and serve with tortilla chips. Vegetarian Chili with Beans: A simple handful of white and orange cheddar cheeses and a dollop of fresh sour cream. Top with a jalapeno popper Top with minced tomatoes, Serrano chilies and white onions Add brunoise (small dice) of red and yellow bell peppers fresh cilantro and some thinly sliced green onions to bring a fresh texture to the chili. Top with a haystack of shoestring potatoes and green onions Garnish with perfectly cubed and toasted Honey Corn Bread croutons, fresh chives, sour cream and a thin drizzle of wildflower honey. Drizzle green chili foam and top with an avocado fan “Vegetarian Chili with Rice” Place cooked rice in the bottom of a bowl and ladle the Vegetarian Chili over top. Serving Suggestions
Introducing New Sysco Classic® Frozen Condensed Soups
New Sysco Classic® Frozen Soups Beef Fajita A fajita in a bowl, featuring hearty cuts of beef, sliced red and green peppers, onion strips, black beans, tomatoes, corn and rice with fajita seasoning and hints of cilantro, cumin and lime juice. Italian Style 3 Cheese Chicken Chowder A chicken chowder with a taste of Tuscany. Parmesan, Romano, and Cheddar cheeses seasoned with oregano, basil, parsley, garlic and olive oil with tender pieces of chicken, roasted tomatoes, red skinned potatoes, red bell peppers, onions and bacon.
Serving Suggestions Beef Fajita Signature Presentation: Serve in deep margarita glass with lime-salted rim, garnished with chipotle lime sour cream and tortilla chips. Additional Soup Garnishes: –Dollop of Sour Cream –Chopped Cilantro –Shredded Monterey Jack Cheese –Tortilla Strips –Roasted Corn –Lime Juice –Floating Tortilla Chips topped with Sour Cream, Guacamole or Salsa “Spice it Up”: Increase the Heat –Add Chili Powder to taste or ½ teaspoon of Chili Oil per 8 oz serving Italian Style 3 Cheese Chicken Chowder Signature Presentation: Serve in a wide bowl with a baked Parmesan cheese wafer, garnished with julienne strips of sundried tomatoes and prosciutto. Additional Soup Garnishes: –Mixture of Chopped Parmesan and Parsley –Diced Tomatoes –Sundried Tomatoes –Julienne Tomatoes –A French Fry Crusted in Paprika –Grilled Pita / Flatbread –Bits of Prosciutto –Drizzle with Olive Oil