Tapioca Soup
Ingredients
Directions
Prepare the stock
Remove the fat from the soup stock.
Pour off 2 quarts and heat.
Strain through coarse muslin back into the pot.
Finish the soup
Stir in the soaked tapioca and simmer until clear.
Add the brown sherry and serve.
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
- Soup stock
- Forms the liquid base and carries most of the soup's flavor.
- Fine-grained tapioca
- Thickens the soup and gives it a light, slightly chewy texture as it cooks.
- Brown sherry
- Adds a rich, nutty aroma and flavor at the end of cooking.
The step that matters
Simmer the tapioca until clear. Tapioca starch only swells and turns translucent once fully cooked. Stopping early leaves the soup cloudy and the pearls chalky or hard in the centre.
“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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