Tapioca Soup
Ingredients
Directions
Place the tapioca into cold stock.
Gradually bring it to a boil.
Simmer gently until tender.
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
- Tapioca
- Swells as it cooks, thickening the stock and giving the soup a soft, slippery body.
- Stock
- Forms the liquid base that the tapioca hydrates and cooks in, supplying the main flavor.
The step that matters
Bringing the tapioca to a boil gradually. Starting tapioca in cold stock and heating slowly lets the granules hydrate evenly. Adding it to hot liquid can cause clumping and uneven thickening.
“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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