Clear Tapioca Soup
Ingredients
Directions
Soak the tapioca in cold water for 4 hours.
Stir the soaked tapioca into the boiling stock.
Simmer for 10 minutes.
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
- Pearl tapioca
- Starch that swells during soaking and thickens the stock slightly as it cooks, giving a light body.
- Well-seasoned stock
- Main liquid that carries the flavour of the soup.
The step that matters
Soaking the tapioca. Pearl tapioca needs a long soak in cold water so the granules hydrate evenly. Added dry or under-soaked, they stay hard and cook unevenly, leaving a gritty or chalky texture in the finished soup.
“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
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.