Serving & Size
A carrot and ginger base with Thai flavours and fresh seafood lends a rich, flavourful twist to a French classic.
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 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.|