Tapioca Soup
Ingredients
Directions
In a stewpan, combine 1 pint of clear cold stock with 1 ounce of well-washed tapioca.
Bring the mixture gradually to a boil, then reduce heat and simmer gently until the tapioca is tender, stirring frequently to prevent lumps.
If desired, add a little boiling cream or milk just before 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
- Tapioca
- Swells as it cooks, thickening the stock into a light, translucent soup.
- Stock
- Provides the liquid base and most of the savory flavor of the soup.
The step that matters
Bring the mixture gradually to a boil. Tapioca can clump and settle on the bottom of the pan if heated too fast. Stirring frequently and heating gently lets the starch hydrate evenly, so the soup stays 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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