Tapioca Soup
Ingredients
Directions
Prepare the stock
Pour enough stock to serve your family.
Strain and heat the stock.
Remove any scum from the surface.
Cook the soup
Add ½ cup of tapioca that has been soaked in cold water for 2 hours.
Simmer until the soup is clear.
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
- Stock
- Forms the liquid base and provides most of the soup's flavor.
- Tapioca
- Swells as it cooks, thickening the soup and giving it a slightly chewy texture.
The step that matters
Simmer the tapioca until the soup is clear. Tapioca pearls swell and gelatinize as they heat, thickening the stock and turning translucent. Undercooked pearls stay opaque and chalky, while prolonged boiling can break them down and make the soup gluey.
“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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