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Soup

Tapioca Soup, with Broth or Consomme

A simple soup made by boiling tapioca in broth or consomme.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Tapioca Soup, with Broth or Consomme

Ingredients

Directions

  1. Bring 4 quarts of consomme or broth to a boil in a saucepan.

  2. Slowly add 8 ounces of tapioca while stirring.

  3. Let it boil once, then reduce heat and simmer until cooked.

  4. Skim off any foam and serve.

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

Tapioca
Thickens the broth as its starch swells and gelatinizes during simmering.
Consomme or broth
Forms the liquid base that the tapioca swells and thickens in.

The step that matters

Adding the tapioca slowly while stirring. Tapioca dumped in at once clumps, and the outer grains hydrate faster than the inside, leaving lumps. Adding it gradually while stirring keeps the grains separated so they cook evenly.

“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.

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