Name: Sago Soup
Ingredients: good clear soup stock; ½ cup pearl sago; grated cheese

Sago Soup

Ingredients

good clear soup stock
½ cup pearl sago
grated cheese

Directions

Prepare the stock

Remove the fat from the top of the soup stock and strain it.
Bring the stock to a boil.

Cook the soup

Stir in the washed and soaked sago.
Season if needed.
Simmer for 30 minutes.

Serve

Serve with grated cheese on the side.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Pearl sago: Swells as it simmers, giving the soup a light, slightly chewy body.
Good clear soup stock: Forms the liquid base that carries the flavour of the whole soup.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.