According to Mintel, 52 percent of customers will choose soup over any other dish at lunchtime, a three percent increase on its popularity four years ago. The beauty of this classic winter warmer is that it can be rustled up by low skilled kitchen staff quickly and easily with a handful of ingredients - you just need to make sure it has both depth and flavour if you want it to become a money spinner. Using a good, bought-in stock is the most cost effective way to deliver great taste, with the stock component cost of an average portion of soup under 10 pence. But always use the best stock you can. Risking the quality of your soup for a couple of pence is a false economy. Essential Cuisine’s powdered stock mixes have a superior yield of up to 50ltrs (800g) and 40ltrs (700g), and, unlike most others on the market, taste just like traditionally made stocks with a clear appearance and appropriate levels of seasoning. Each has a low level of fat (c3%), is simple and easy to use, with no MSG, GM ingredients or preservatives. With a 12 month shelf life, there is no need to refrigerate after opening, with each tub colour coded for easy recognition (great for mise en place!). KING LOUIS LEEK AND POTATO SOUP Makes 2 litres of soup Ingredients: • 50g butter • 250g onions, chopped • 250g leeks, chopped • 1 garlic clove, crushed • 32g Essential Cuisine Vegetable Stock • 2ltrs water • 500g diced peeled potatoes • 200ml double cream • 20g chopped fresh chives • Salt and freshly ground black pepper Method: 1. Heat butter in a large pan, add the chopped onions, leeks and garlic, sweat without colour for 10-15 minutes until onions are tender 2. Spoon in Essential Cuisine stock and pour in the water 3. Add the potatoes and bring to the boil 4. Skim any scum from the top and simmer for 30 minutes 5. Puree in a liquidiser and pass through a sieve into a clean pan 6. Bring back to the boil, and add the cream 7. Correct the seasoning 8. If soup is too thick, add a little water until the desired consistency is achieved 9. Finish with the chopped chives Profit calculator 250ml portion / 2ltrs: Essential Cuisine Vegetable Stock (5g) 9p / (40g) 72p Other ingredients 16p / £1.28 Average selling price in coffee shops etc - £2 per portion (£1.65+VAT) You pay: 25p per 250ml portion / £2 per 2ltrs Profit: £1.75 per 250ml portion / £14 per 2ltrs Equivalent to: 87.5% profit on sales 700% profit on cost
