Tomato Soup, Florida Style
Ingredients
Directions
Prepare the sago
Boil the sago in white broth until cooked.
Finish the soup
Add the cooked sago to the tomato soup.
Let the soup boil for a few minutes.
Serve hot.
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
- Sago
- Cooked sago is a starch that swells and thickens the soup as it heats.
- Tomato soup
- Forms the base of the dish and carries its tomato flavour and acidity.
- White broth
- Liquid that cooks the sago and adds savoury body to the finished soup.
The step that matters
Cook the sago fully before adding it. Raw sago granules stay hard and chalky at the centre. Boiling them in broth until fully cooked and translucent makes them tender and stops them clouding the 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.
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