Serving & Size
Add texture to this zesty chilled soup when you top it with a crisp salad of diced vegetables.
Estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
Ingredients & Instructions
|1||Thaw Carrot, Parsnip Bisque with Ginger according to package directions.|
|2||In bowl, toss together arugula, cucumber, cherry tomatoes, carrots, apple, red onion and jalapeño.|
|3||Divide soup evenly among 8 bowls. Top with salad.|
|4||Vinaigrette: Whisk together oil, vinegar, mustard, salt and pepper; drizzle over salad and toss to coat.|