Purdue Dining & Culinary transitioned to the use of a healthier, sustainable and allergen-free fryer oil by the end of 2019. Dining & Culinary will begin using high-oleic soybean oil in its operations ...
Add the pear, and continue cooking for 4 to 5 minutes ... Divide the soup among 8 bowls, and top with a drizzle of the almond-vanilla oil.
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