FRESH

123456 Thai Coconut Cream and Chicken

A substantial, spicy soup made from lemongrass, ginger, spring onions, bay leaves, chili and generous amounts of fresh chicken. Inspired by the centuries-old Isan Thai ‘one-pot-meal’.

123456 Roasted Red Pepper

The hearty essence of roasted red bell peppers mingles with a medley of delicate fresh flavours… this traditional, velvety smooth recipe from the south of France takes vegetable soup from ordinary to simply sublime.

123456 Smoked Salmon Chowder

Fresh salmon, glazed with real maple syrup, slowly smoked over Alder wood… a tribute to the Inuit culture of Northern Quebec… it’s the ultimate chowder creation.

123456 Cream of Wild Forest Mushrooms

An exotic blend of shitake, porcini, oyster, enoki and crimini mushrooms blended with 100% real cream and butter accentuated by the fragrance of sherry wine.

123456 Curried Sweet Potato

A delicate balance of Canadian grown sweet potatoes with a hint of curry in a real cream base. A truly elegant soup that allows for creativity in your presentation. Great with a pinch of caviar, Parmesan shavings or some shredded blanched beets.

123456 Gumbolaya

This spirited original recipe from the Deep South combines Andouille sausage, fresh chicken, okra, wild rice molasses and traditional Creole spices.

Simple Preparation Instructions:

1. Immerse unopened bag into boiling water. 2. Heat product to 82C (180 F) 3. When product reaches 82C it’s ready to serve and the bag will appear expanded. 4. Open bag by slicing with scissors or knife above the level of the product. Grip bottom edge of the

bag and pour into container… CAUTION: Use oven gloves to protect your hands from heat. 5. Hold product between 71C – 74C ( 160F – 165F)

… taking soup to a whole new level!

Ready to serve. Must be refrigerated. 60-day shelf-life.

Packed 4/128 oz (8 lb. food grade bags)