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Soup

Tapioca Cream Soup

A soup made with stock, sago, egg yolks, cream, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and cream are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 21,449 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Tapioca Cream Soup

Ingredients

Directions

Make the soup

  1. Put the stock in a saucepan and bring it to a boil.

  2. Add the sago and let it boil slowly for 20 minutes.

  3. Remove the stock and sago from the heat to cool slightly.

Finish and serve

  1. Beat the yolks of eggs and cream together.

  2. Pour the stock and sago over the yolks and cream.

  3. Serve hot.

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. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Pepper and cream barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sago
Swells as it simmers in the stock, thickening the soup and giving it a tapioca-like texture.
Egg yolks
Enrich the soup and add body and richness when stirred into the hot liquid.
Cream
Adds richness and a smooth, creamy mouthfeel to the soup.

The step that matters

Pouring the stock and sago over the yolks and cream. Adding hot liquid to yolks too quickly can scramble them. Letting the stock cool slightly first and pouring gradually while stirring helps the yolks blend in smoothly and thicken gently without curdling.

“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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