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Soup

Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.

Abalone Chicken Congee

Abalone Chicken Congee

An all-time favourite abalone dish is this homely bowl of abalone chicken congee (or porridge depending on the texture you like). The congee is really…

Abalone Chowder

Abalone Chowder

Abalone has a great flavour for those that love shellfish. This creamy seafood chowder recipe is a great way to enjoy abalone.

About Asian Soups

Asian Soups

Asian soups are soups traditionally prepared and consumed in the cultures of Asia. Such soups are usually based solely on broths and lacking in dairy…

Bacon-and-Corn-Chowder

Bacon and Corn Chowder

A quick and delicious comfort food made with frozen corn, potatoes and bacon. This Bacon, corn and potato chowder recipe is easy to make and…

Bacon Soup

Bacon Soup

Bacon soup is soup made with bacon. Generally a number of vegetables are added and often a thickening agent such as pearl barley, lentils or…

Barbados Pepperpot

Barbados Pepperpot

When you are in Barbados if you go to any restaurant that lays on a traditional Sunday Bajan buffet, you will find Bajan Pepperpot on…