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Tapioca Cream Soup

A creamy soup made with white stock, eggs, cream, and tapioca.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and cream 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 Cream Soup

Ingredients

Directions

Make the soup

  1. Bring the white stock to a boil.

  2. Sprinkle the tapioca into the boiling stock and boil until clear.

Finish and serve

  1. In a separate bowl, mix the egg yolks and cream together.

  2. Strain the egg and cream mixture into a soup tureen.

  3. Pour the hot soup over the mixture.

  4. Check if the tapioca floats on top; if it does, the eggs are cooked.

  5. If not, return to the pan and heat thoroughly without boiling to prevent curdling.

  6. Season with salt and pepper, then serve.

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. Pepper + creamtop 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. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Pepper and cream 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

Egg yolks
Thicken the soup and enrich its texture as they cook gently in the hot liquid.
Cream
Adds richness and smoothness, softening the soup's body and flavour.
Crushed tapioca
Thickens the stock as it cooks, turning it clear and slightly viscous.

The step that matters

Heating the egg and cream mixture without boiling. Egg yolks thicken at moderate heat but curdle and turn grainy if they boil. Heating the soup gently after adding it to the yolks and cream 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.

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