A bold twist on a classic with hints of garlic and tarragon to give the soup it's own special flavor
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.
|fresh tarragon leaves||1 1/2 tbsp.|
|garlic powder||1 tbsp.|
|onion powder||1 tbsp.|
|black pepper||1 tsp.|
|salt||0 3/4 tsp.|
|carrot||0 1/2 cups|
|1. Heat soup until it becomes warm.|
|2. Add remaining ingredients and heat to a low simmer; continue simmering until the carrots are tender.
3. CCP: Hold for hot service at 140 degrees F.
4. For each serving, provide an 8 oz ladle (1 cup).
- This recipe meets Partnership for a Healthier America (PHA) guidelines for a wellness positioned side dish for cafeteria service and patient meal service.
- The salt in this recipe is optional. If used, measure carefully according to the recipe so the sodium content does not exceed PHA guidelines.