Soups

 


Soups  are served rich and nourishing. It includes fish, vegetables and/or meat.

Light Soups

The ingredients for light soups determine their nutritive value. Light soups are easily digested, when the meat or fish used and served with them are tender.

Thick Soups

Thick soups are made with ingredients such as palm nuts, egusi, yam, cocoyam, or cassava.

In soup making :

1) The flavor must be full and good.

Make sure that the ingredients are in the correct proportion.

2) Soups must be well seasoned.

3) Make use of thickening medium to;

a) Give the soup correct consistency.

b) Hold ingredients in suspension  and so prevents them from separating and settle at the bottom of the dish.

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