Nutrition Facts
Serving Size
SERVING( 1 CUP, 8 OZ LADLE + TOPPINGS)
Amount Per Serving
Calories 250
% Daily Value
Total Fat 15.8g
24%
Saturated Fat 3.8g
19%
Cholesterol 14mg
5%
Sodium 901mg
38%
Total Carbohydrate 24.3g
8%
Dietary Fiber 5.2g
21%
Protein 4.6g
9%
Vitamin A 147%
Vitamin C 15%
Calcium 14%
Iron 11%
Chilled soup gets a Middle Eastern touch with this spicy topper.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
Step 1
| Profit Per Serving | ||||
|---|---|---|---|---|
| - | = | |||
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
Step 2
| Profit Per Meal | ||||
|---|---|---|---|---|
| × | = | |||
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
Step 3
| 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 | Weight | Measure |
| fresh parsley | 1 oz. | 0 1/2 cups |
| mint | 1 oz. | 0 1/2 cups |
| extra virgin olive oil | 0 1/4 cups | |
| lemon juice | 2 tbsp. | |
| kosher salt | 0 1/2 tsp. | |
| almonds | 2 oz. | 0 1/2 cups |
| sesame seeds | 2 tbsp. | |
| cumin | 0 1/2 tsp. | |
| ground coriander | 0 1/2 tsp. | |
| dried red pepper | 0 1/2 tsp. | |
| plain nonfat yogurt | 4 oz. | 0 1/2 cups |
| Instructions |
| Preparation: 1. Thaw Campbell’s® Signature Carrot, Parsnip and Ginger Bisque according to package directions. CCP: Hold for cold service at 41°F until needed. |
| Fresh Herb Mixture: 1. In medium bowl, mix together parsley, mint, half of the olive oil (1/8 cup), lemon juice and salt. Reserve. CCP: Hold for cold service at 41°F until needed. |
| Almond Mixture: 1. In small bowl, toss together almonds, sesame seeds, cumin, coriander and hot pepper flakes with remaining olive oil (1/8 cup). Reserve. |
| To Serve: 1. Using an 8 oz ladle, portion 1 cup bisque into each bowl. 2. Top each bowl with the following: • 1-#30 scoop, about 2 tablespoons fresh herb mixture. • 1-#60 scoop, about 3-1/4 teaspoons almond mixture. • 1 dollop yogurt. 3. Serve immeiately or hold for cold service. CCP: Hold for cold service at 41°F until needed. |
Recipe Tip
Make parsley-mint mixture a few hours ahead and hold in fridge.
CCP: Hold for cold service at 41°F until needed.
- Almond spice mixture can be made ahead and kept in an airtight container.
