Nutrition Facts
Serving Size
Amount Per Serving
Calories 350
% Daily Value
Total Fat 21g
32%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium 1100mg
46%
Total Carbohydrate 18mg
6%
Dietary Fiber 2g
8%
Protein 4g
8%
Vitamin A %
Vitamin C %
Calcium 10%
Iron %
Total Time
min.
Serving & Size
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
A carrot and ginger base with Thai flavours and fresh seafood lends a rich, flavourful twist to a French classic.
Nutrition Facts
Nutrition Facts
Serving Size
Amount Per Serving
Calories 350
% Daily Value
Total Fat 21g
32%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium 1100mg
46%
Total Carbohydrate 18mg
6%
Dietary Fiber 2g
8%
Protein 4g
8%
Vitamin A %
Vitamin C %
Calcium 10%
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
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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
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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 | Thaw Carrot, Parsnip Bisque with Ginger according to package directions. |
| 2 | In large pot set over medium heat, heat bisque, coconut milk, red curry paste and fish sauce; bring to simmer. |
| 3 | Reduce heat to medium-low. Discard any open clams that do not close when tapped; add shrimp, fish and clams to bisque. Simmer for about 5 minutes or until shrimp are pink and clams open (discard any unopened clams.) |
| 4 | Stir in lime and orange juice. Top with cilantro and green onions. |
| 5 | Divide evenly among 12 bowls. |
