Clear Sago Soup
Ingredients
Directions
Prepare the stock
Remove the fat from the surface of the cold stock and pour off without disturbing the sediment.
Heat the stock to a boil, skimming off the scum as it rises.
Clarify and thicken
Stir in the beaten egg white and simmer, skimming well until the soup is clear.
Soak the sago in a little water for 2 hours.
Add the soaked sago to the soup and cook gently until melted.
Serve hot.
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
- Egg white
- Its proteins coagulate as they heat, trapping particles so the stock becomes clear.
- German sago
- Starch that swells and dissolves when cooked, thickening the soup.
- Cold stock
- Forms the liquid base, giving the soup its main flavour and body.
The step that matters
Simmer with the egg white until clear. Stirring in the egg white and simmering gently lets its proteins set and collect cloudy particles. Boiling hard breaks up the coagulated mass and leaves the soup cloudy.
“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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