Sup kental
| Sup kental | |
|---|---|
 Sebuah sup makanan laut kental disajikan dengan udang dan jagung | |
| Jenis | Sup atau rebusan |
| Bahan utama | Makanan laut atau sayur, sering kali susu atau krim |
| Aneka | Sup kerang kental, sup makanan laut kental, sup jagung kental, sup kentang kental |
  | |
Sup kental adalah sebuah jenis sup atau rebusan yang biasanya disajikan dengan susu atau krim dan dikentalkan dengan kraker yang dipecah-pecahkan, biskuit yang diremukkan atau sebuah roux. Sup kental dapat berbahan makanan laut atau sayur.
Daftar pustaka
- Hooker, Richard James (January 1978). The Book of Chowder. Harvard Common Press. ISBN 978-0-916782-10-8.
- Walker, Jake; Cox, Robert S.; Jacob Walker (2011). A History of Chowder: Four Centuries of a New England Meal. The History Press. ISBN 978-1-60949-259-5. [pranala nonaktif permanen]
Bacaan tambahan
- Wentworth, Harold; Flexner, Stuart Berg (1967). Dictionary of American Slang. New York: Thomas Y. Crowell. ISBN 0-690-23602-6.
Chowderhead definition, in use since c. 1835
- Edwards County Historical Society (1980). A History of Edwards County, Illinois. Vol. 1. Higginson Book Company. ISBN 0-88107-219-2.
- The New England Chowder Compendium[pranala nonaktif permanen]. Beatrice McIntosh Cookery Collection. University of Massachusetts.
- White, Jasper (2000). 50 Chowders. Simon and Schuster. ISBN 0684850346.
Pranala luar
- A history of Chowder. Linda Stradley. 2004.
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