Sago Soup
Ingredients
Directions
Strain 2 quarts of soup from your stock-pot after removing the fat from the top.
Heat the soup.
Stir in ½ cup of German sago that has been soaked in a little cold water.
Simmer until the sago is dissolved.
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
- Thickens the soup as its starch swells and dissolves during simmering.
The step that matters
Simmer until the sago is dissolved. Sago starch needs sustained heat to swell and gelatinize fully; stopping early leaves grainy pellets and an uneven, cloudy thickening.
“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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