johnf@apollo.uucp (John Francis) (01/10/86)
Hold it, hold it! Although I have not tried the Creamy Spinach (because I do not like spinach), and I too was singularly unimpressed with the Creamy Potato (did not taste of anything), both my wife and I really like the Creamy Broccoli and Creamy Asparagus. The broccoli, in particular, contains lots and lots of pieces of real broccoli!
figmo@lll-crg.ARpA (Lynn Gold) (01/12/86)
Forgive me, but I don't see how anyone can bring themselves to eat the stuff that Campbell's calls soup. Their soups in general are high in sodium, and all the ones I've been subjected to (growing up in south Jersey near the Campbell's plant causes one to be subjected to their products alot) had the same funny taste to them. Their pasta was always too mushy, too. As for me, if I want soup, I either buy it "homemade" from a restaurant I trust, make a big batch and freeze the rest in individual servings, or make a soup that's easy to crank out in 45 mins or less. Speaking of such recipes, here's one given to me by a Lebanese grocer in Philadelphia's Italian Market: Lebanese Yellow Lentil Soup --------------------------- Saute some chopped onion -- enough to comfortably cover whatever size saucepan you are using to make the soup -- in 1-3 T butter until limp. Add yellow lentils and water at the ratio of 1/3 c. to 1/2 c. lentils to one c. water for the volume of soup you want (depending upon how thick you want it), bring to a boil, and simmer until lentils have cooked (20-40 minutes). Add salt and pepper to taste, and enjoy! For a variation, try browning the butter before adding the onions. --Lynn Gold ...lll-crg!figmo
spp@ucbvax.BERKELEY.EDU (Stephen P Pope) (01/13/86)
I have to agree with John Francis on this one -- Both the Creamy Broccoli and Creamy Asparagus are pretty good WRT your average canned soup. They have no MSG, and are not nearly as salty as typical. steve
reid@glacier.ARPA (Brian Reid) (01/14/86)
I've always found Campbell's soups to be quite acceptable, though certainly not dinner-party quality. After reading all this stuff on the net about Campbell's Creamy xxxxxx Soups I went out and bought a can of Creamy Broccoli and a can of Creamy Asparagus. I was horrified by the Creamy Asparagus soup--there is something chemically the matter with it. It tasted of zinc and selenium and sulfur and volatile acids, like the worst kind of canned vegetables. I was unable to repair it with any amount of doctoring. The Creamy Broccoli soup was not awful, like the asparagus. It certainly wasn't as good as ordinary Campbell's soups, and was significantly more tasteless than the Lipton's International dried broccoli soup, its marketplace competitor. I found that by simmering some frozen broccoli in it, and adding some sauteed onions and a little sherry, I was able to turn it into a respectable soup: its errors seem to be errors of omission and not of comission. I don't plan to buy any more of these creamy soups. I think I can do a lot better by making a dilute Cream of Mushroom from the red and white can and adding some frozen broccoli and some onion and garlic. -- Brian Reid decwrl!glacier!reid Stanford reid@SU-Glacier.ARPA