1-800-461-SOUP(7687)

Spring Chicken and Pesto Soup

Made With:
Tip

For each portion, ladle 1 1/3 cups (330mL) into bowl; garnish with 1 tbsp (15 mL) Parmesan cheese and 1 tsp (5 mL) chives.

Nutrition Facts
Serving Size
Amount Per Serving
Calories 200
% Daily Value
Total Fat 9g
14%
Saturated Fat 2g
10%
Cholesterol mg
0%
Sodium 1290mg
54%
Total Carbohydrate 19mg
6%
Dietary Fiber 3g
12%
Protein 11g
22%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time

Not Available

Serving & Size

1 12th recipe

Yields

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories 200
% Daily Value
Total Fat 9g
14%
Saturated Fat 2g
10%
Cholesterol mg
0%
Sodium 1290mg
54%
Total Carbohydrate 19mg
6%
Dietary Fiber 3g
12%
Protein 11g
22%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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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
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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.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Instructions
1 Prepare soup with water as directed.
2 Sauté asparagus in olive oil for 2 to 3 minutes or until starting to soften.
3 Stir asparagus, peas and pesto into soup; bring to simmer. Cook for about 5 minutes or until asparagus is tender; stir in lemon juice.
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