Skip to main content
Soup

Tapioca Soup with Cream

A clear soup made with white stock, tapioca, egg yolks, and cream, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Cream and pepper are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 21,449 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Tapioca Soup with Cream

Ingredients

Directions

Make the soup

  1. Boil the white stock and prepared tapioca until the tapioca is clear.

  2. Let the soup cool.

Finish with the egg mixture

  1. Mix the egg yolks with cream, salt, and pepper.

  2. Stir the egg and cream mixture into the cooled soup.

  3. Beat together gently, but do not boil to avoid curdling the eggs.

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 + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Cream and pepper barely smell alike, yet cooks put them together in 21,449 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

White stock
Forms the liquid base of the soup and carries the other flavors.
Prepared tapioca
Thickens the stock as it cooks and turns clear when fully cooked.
Egg yolks
Enrich the soup and thicken it gently when heated without boiling.
Cream
Adds richness and a smooth, creamy texture to the soup.

The step that matters

Do not let the soup boil after adding the eggs. Egg yolks begin to set and curdle at high heat, which makes the soup grainy. Keeping the heat gentle and stirring keeps the texture smooth.

“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