German Sago Soup
Ingredients
Directions
Prepare
Soak the sago in a little cold water for 2 hours.
Remove the fat from the top of your soup stock and pour off carefully from the bones.
Make the soup
Add any leftover stock from the amber soup and 1 cup of boiling water.
Heat the mixture, season to taste, and skim off any impurities.
Add the soaked sago and simmer for 30 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
- German sago
- Swells as it cooks, thickening the soup and giving it a soft, pearly texture.
- Fat from soup stock
- Adds richness and carries flavor through the soup.
The step that matters
Skim off any impurities. Impurities rising from the stock can cloud the soup and taste bitter. Skimming while it heats keeps the broth clear and clean-flavored before the sago goes in.
“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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