Tip
For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 1 tsp (5 mL) each parsley and chives. Top with puff pastry round (if using).
Nutrition Facts
Serving Size
Amount Per Serving
Calories 580
% Daily Value
Total Fat 37g
57%
Saturated Fat 11g
55%
Cholesterol 25mg
8%
Sodium 1260mg
53%
Total Carbohydrate 49mg
16%
Dietary Fiber 4g
16%
Protein 11g
22%
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 580
% Daily Value
Total Fat 37g
57%
Saturated Fat 11g
55%
Cholesterol 25mg
8%
Sodium 1260mg
53%
Total Carbohydrate 49mg
16%
Dietary Fiber 4g
16%
Protein 11g
22%
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 potatoes, carrots, celery, onions, garlic, salt and pepper in butter for 4 to 5 minutes or until vegetables start to soften. |
| 3 | Stir vegetable mixture into soup; bring to simmer. Cook for 5 to 8 minutes or until vegetables are tender. Stir in peas; simmer for 3 to 5 minutes or until heated through. |
| 4 | Cut each sheet of puff pastry into 4 rounds (if using); bake according to package directions until golden brown. |
