For each portion, ladle hot soup into serving bowl or crock. Garnish with croutons and dill.
Serving & Size
1 12th recipe
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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||Prepare Campbell’s Signature Cream of Potato w/ Bacon 08166 as directed.|
|2||Meanwhile, toast rye bread to make croutons; reserve for topping.|
|3||Sauté onions, celery and caraway seeds in oil until translucent. Stir into soup. Add corned beef, Swiss cheese and sauerkraut. Simmer for 5 minutes or until heated through.|