Tomato Soup, Florida Style
Ingredients
Directions
Boil the sago in white broth until cooked.
Add the cooked sago to the tomato soup.
Let the soup boil for a few minutes.
Serve hot.
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
- Sago
- Cooked starch that thickens the soup and gives it a soft, chewy texture.
- Tomato soup
- Forms the base of the dish, providing the main flavor and acidity.
- White broth
- Cooks the sago and adds savory depth to the soup.
The step that matters
Cook the sago fully in the broth before adding it. Raw sago is hard and chalky because its starch granules have not swollen and gelatinized. Cooking it until translucent makes it tender and lets it thicken the soup evenly instead of staying gritty.
“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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