Tip
For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 1 tsp (5 mL) parsley.
Nutrition Facts
Serving Size
Amount Per Serving
Calories 250
% Daily Value
Total Fat 12g
18%
Saturated Fat 5g
25%
Cholesterol 35mg
12%
Sodium 1440mg
60%
Total Carbohydrate 25mg
8%
Dietary Fiber 4g
16%
Protein 13g
26%
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 12g
18%
Saturated Fat 5g
25%
Cholesterol 35mg
12%
Sodium 1440mg
60%
Total Carbohydrate 25mg
8%
Dietary Fiber 4g
16%
Protein 13g
26%
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 chorizo, potatoes, beans, smoked paprika and garlic in oil for 5 to 8 minutes or until chorizo is slightly browned. Stir in sherry; cook for 1 minute. |
| 3 | Stir chorizo mixture and kale into soup; bring to simmer. Cook for about 10 minutes or until vegetables are tender. Stir in cream, then lemon juice; return to gentle simmer. |
