Tapioca Soup
Ingredients
Directions
Put the tapioca into cold stock.
Bring it gradually to a boil.
Simmer gently until tender.
Serve.
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
- Thickens the stock as its starch swells and softens during simmering.
- Stock
- Forms the soup base and carries the flavour of the dish.
The step that matters
Bring it gradually to a boil. Starting tapioca in cold stock and heating slowly lets the granules hydrate evenly, so they swell without clumping. Bringing it to a rapid boil too soon can leave lumps 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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