Clear Soup
Ingredients
Directions
Prepare the jelly
Heat the fat from the soup jelly in a pot until you can strain it off from the meat.
Cut up the remaining jelly.
Season the jelly with salt and a little spice.
Put the seasoned jelly back on ice.
Make the soup
Boil the soup.
Skim the soup.
Soak the German sago in a little water for one hour.
Add the soaked sago to the soup.
Cook until clear.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- German sago
- Thickens the soup and turns it clear and slightly gelled as it cooks.
- Soup jelly
- Provides gelatin and body, giving the soup its rich, set texture.
The step that matters
Cook until clear. Sago must be fully cooked after it is added, or it stays cloudy and starchy. Gentle, sustained heat lets the starch grains swell and become translucent, giving a clear, smooth 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.
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