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Tapioca Soup

A clear tapioca soup made with stock, water, wine, celery essence, and seasoned to taste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Wine and celery are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 1,566 recipes. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓

Tapioca Soup

Ingredients

Directions

Prepare the stock

  1. Remove the fat from your soup stock.

  2. Pour 2 quarts of the stock into a pot and add 1 large cup of boiling water.

  3. Strain the mixture into the soup kettle.

Cook and serve

  1. Heat to a slow boil and skim carefully.

  2. Add ½ cup of grained tapioca that has been soaked for 2 hours in cold water.

  3. Cook until the tapioca is clear.

  4. Add additional seasoning, 1 glass of wine, and 1 teaspoon of celery essence, then serve.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Wine + celerytop 20% of all pairs
    Smell alikelow
    Cooked together1,566 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grained tapioca
Thickens the stock as it cooks and turns the soup clear and slightly gelled.
Soup stock
Forms the liquid base that carries the flavour of the whole soup.
Wine
Adds acidity and aroma that brighten the savoury stock.

The step that matters

Cook until the tapioca is clear. Tapioca must be fully cooked to lose its raw starchy texture and become translucent. Stopping early leaves a cloudy, chalky soup, while a gentle simmer keeps the starch from clumping or scorching on the bottom of the pot.

“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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