On lunch, before the main course, Tahitians also eat soups, such as papaya soup (with onion, ginger, butter, olive oil and mint leaves) or French ragout, white beans soup (with veal), tomato egg drop (Oriental style with chicken), Chinese rice soup or coconut soup (with lentil and sweet taste). A more complex recipe is the Tahitian squash bisque, which is made of Spanish onion, chicken broth, celery, heavy cream and butter, potatoes and flavored with garlic, cinnamon, sugar, ginger, nutmeg, salt and white pepper. The soups are not as light as the other meals; they are cooked for hours, often sweet and served warm, in wide bowls.