Clear Tapioca Soup
Ingredients
Directions
Prepare
Soak the tapioca in ½ cup cold water for 4 hours.
If using pearl sago, soak it for 4 hours in cold water and 1 hour in hot water before adding to the soup.
Make the soup
Stir the soaked tapioca into 1 quart of boiling clear stock.
Simmer for 10 minutes.
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
- Pearl tapioca
- Thickens the soup as its starch swells and gelatinizes when heated, giving a light body.
- Clear stock
- Forms the flavorful liquid base that the tapioca thickens and carries.
The step that matters
Simmer until the tapioca is fully cooked. Tapioca pearls stay chalky and firm at the centre if undercooked. Simmering gelatinizes the starch until the pearls turn translucent and the soup thickens evenly.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.