Skip to main content
Soup

Tapioca Cream Soup

A soup made with soaked tapioca, beef broth, cream, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Cream and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Tapioca Cream Soup

Ingredients

Directions

Cook the tapioca

  1. Sprinkle the soaked tapioca into the boiling beef soup.

  2. Simmer for 10 minutes.

Finish and serve

  1. In a separate bowl, beat the egg yolks into the cream.

  2. Add the cream mixture to the soup and serve immediately without boiling again.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Beef + creamtop 26% of all pairs
    Smell alikelow
    Cooked together2,128 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Beef + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-nonenal (fatty, green).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tapioca
Thickens the soup as its starch swells and softens during simmering.
Egg yolks
Enrich and thicken the soup, setting gently when heated without boiling.
Cream
Adds richness and a smooth, silky mouthfeel to the soup.

The step that matters

Adding the cream mixture without boiling. Egg yolks scramble and turn grainy when they get too hot. Adding the cream mixture off the boil and serving right away keeps the texture smooth while the yolks still thicken 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.

You might also like

Indian Spiced Potato Soup with Tofu and SpinachIndian Spiced Potato Soup with Tofu and Spinach448 recipesClear Carrot and Bottle Gourd SoupClear Carrot and Bottle Gourd Soup65 recipesMock Bisque SoupMock Bisque Soup51 recipesCream of Asparagus SoupCream of Asparagus Soup42 recipes