Tapioca Soup, with Broth or Consomme
Ingredients
Directions
Make the soup
Bring 4 quarts of consommé or broth to a boil in a saucepan.
Slowly add 8 ounces of tapioca while stirring.
Allow the soup to boil once, then reduce heat and simmer until cooked.
Finish and serve
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
- Thickens the broth as its starch swells and gelatinizes during simmering.
- Consommé or broth
- Forms the liquid base and carries the flavor of the soup.
The step that matters
Slowly add the tapioca while stirring. Dry tapioca starch clumps when dropped into hot liquid, because the outer layer of each granule hydrates and seals before the inside does. Adding it slowly while stirring spreads the granules out so they swell evenly and the soup stays smooth rather than lumpy.
“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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