Product Type: Campbells Sauces / Soups
Newest Review: ... but I can strongly recommend their soups. The soups are available n the regular kind and also in the low fat or fat free varieties ... more
The little can with a big heart.
Author Name: Praskipark
Advantages: Quick, easy and versatile.
Disadvantages: A bit too salty.
Campbell's Condensed soups are the sort of tinned foods my mum or granny would always have lurking at the back of the cupboard. I always think of them as 'old fashioned' food but they are quite tasty and very versatile.
The company was formed in Camden, New Jersey, in 1869 by Joseph A. Campbell and Abraham Anderson. Canned tomatoes, vegetables and jellies were produced along with condiments and minced meats but it wasn't until 1897 when the first soup was produced. Soup was not a popular dish in the American diet then but it was in Europe. However, condensed soups quickly became successful among the Americans as they were convenient to use and cheap.
What makes Campbell's soups different from others is that they come in smaller cans, with less water content enabling you to choose the level of dilution so that you can use them in different culinary ways.
I love the label design of the red and white can which was based on the football strip worn by the Cornell University team in America and the seal which sits on the front of the can still today, represents the gold medallion for excellence which was awarded at the Paris Exposition in 1900.
But the can design became world famous and a worldwide icon in 1962 when Andy Warhol, produced a huge silkscreen consisting of 32 seperate canvases, each depicting a painting of a tin of Campbell's soup. I am amazed that they had so many varieties. Apparantely, he loved soup and had the same thing for his lunch for twenty years!
Unfortunately, in 1999, profits dropped and the company decided to revamp the label design. A lot of arty people were disappointed including myself as I am a great fan of Warhol's work. I have since discovered that the famous red and white cans of Campbell's Condensed Soup are to disappear from supermarket shelves across Britain.
In December all Campbell's cans will be replaced by ones with new labels and from March they will be rebranded Batchelor's Condensed Soup. This is due to them being taken over by Premier Foods.
Now more info about the soup - I have chosen to write about mushroom as it is my favourite.
Condensed Cream of Mushroom Soup
Here are the nutritional Facts:
Total Fat 6g
Saturated Fat 1.5gm
Total Carb 9g
Dietary Fibre 2g
This soup does have a high level of salt and isn't desirable for people on low-salt diets. However, Campbell's Healthy Request Soups and Low Salt Soups have reduced salt levels. These soups use sea salt as one of the methods in lowering salt content.
The texture, when it plops out of the can, is thick and looks like a creamy, grey glutinous blob, not at all appealing but once you start adding water it then transforms into the creamy soup we all know and love.
Now what you can do with this little can of versatility?
Here are some tips and ideas.
Well you can obviously eat it as a soup with toast or bread.
Fillings for vol-au-vents - quick and easy food for parties
Use as a sauce for various dishes like:
Pork Steaks or chops
Strips of steak and fried onion
With all of these, the soup can be used as a sauce with added ingredients like garlic and mushrooms.
Fillings for pies especially chicken and mushroom. Add fresh mushrooms to make the flavour even better.
Casseroles and pot roasts.
My favourite dish using condensed mushroom soup is a smoked haddock fish pie.
Smoked Haddock(enough for 2 people)
Mashed potatoes (Real not Packet)
Condensed Cream of Mushroom Soup
Cook haddock, flake the fish and keep the stock. Fry onions and garlic, until nice and soft, add cooked mushrooms and sweetcorn. Place cooked haddock and prawns in an ovenproof dish, pour other ingredients on top. Then, lightly heat and mix the mushroom soup with the fish stock and cover the meal with the sauce. If the sauce is too thick then add water to dilute it to the consistency and flavour you like. Mash potatoes until light and fluffy with plenty of butter and milk. Place mashed potatoes on top of the fish mixture and place in oven for about 30 minutes until golden. As an optional extra you could have a melted cheese topping.
Not something I would use every day but a very useful product to have in your kitchen cupboard. Easy to use and transforms meats and fish into culinary delights.
Summary: Great little can of soup.
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