Tapioca Soup, with Beoth Ob Consomme
Ingredients
Directions
In a saucepan, bring 4 quarts of consomme or broth to a boil.
Slowly add 8 ounces of tapioca while stirring.
Let it boil once, then reduce heat and simmer until cooked.
Skim off any foam 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
- Tapioca
- Swells as it cooks, thickening the broth and giving the soup a light, slightly gel-like body.
- Consomme or broth
- Forms the liquid base that carries the flavor and cooks the tapioca.
The step that matters
Slowly add the tapioca while stirring. Tapioca dropped in all at once can clump on the surface and cook unevenly. Adding it gradually while stirring disperses the granules so they hydrate and swell 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.
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