Tip
For each portion, ladle 1 1/3 cups (325 mL) into bowl; garnish with 1 tbsp (15 mL) blue cheese and 1 tsp (5 mL) chives.
Nutrition Facts
Serving Size
Amount Per Serving
Calories 250
% Daily Value
Total Fat 17g
26%
Saturated Fat 5g
25%
Cholesterol mg
0%
Sodium 1600mg
67%
Total Carbohydrate 15mg
5%
Dietary Fiber 2g
8%
Protein 7g
14%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time
Not Available
Serving & Size
1 12th recipe
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Nutrition Facts
Nutrition Facts
Serving Size
Amount Per Serving
Calories 250
% Daily Value
Total Fat 17g
26%
Saturated Fat 5g
25%
Cholesterol mg
0%
Sodium 1600mg
67%
Total Carbohydrate 15mg
5%
Dietary Fiber 2g
8%
Protein 7g
14%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit
Step 1
Profit Per Serving
Step 1
| - | = |
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
Step 2
Profit Per Meal
Step 2
| × | = |
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
Step 3
Profit Per Day
Step 3
| × | = |
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
| Instructions |
| 1 | Prepare soup with water as directed. |
| 2 | Sauté onions, carrots and celery in oil for 3 to 5 minutes or until softened. |
| 3 | Stir vegetable mixture and buffalo wing hot sauce into soup; bring to simmer. Cook for 8 to 10 minutes or until vegetables are tender and heated through. |
