Sago Soup
Ingredients
Directions
Wash the sago in boiling water.
Gradually add the sago to the boiling stock.
Simmer until the sago is completely dissolved and forms a jelly, about 1 hour.
Beat the yolks of 2 eggs with a little cream for improved flavor.
Boil the mixture.
Add the egg yolk mixture to the soup at serving.
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
- Dissolves during simmering and forms a jelly that thickens the soup.
- Egg yolks (in the method)
- Add richness and body to the soup when stirred in at serving.
- Stock
- Forms the liquid base in which the sago dissolves.
The step that matters
Simmer until the sago is completely dissolved and forms a jelly. Sago starch must be cooked long enough to fully gelatinize and dissolve; undercooked sago stays grainy and cloudy, while steady simmering lets the starch swell and thicken the stock 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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