Sago Soup
Ingredients
Directions
Prepare
Wash and drain the pearl sago.
Soak the sago in cold water for 4 to 5 hours.
Cook and serve
Add the soaked sago to the boiling stock and simmer until clear.
Stir in the pepper and serve with toasted crackers.
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 sago
- Its starch thickens the broth and turns it clear and slightly gelled as it cooks.
- Boiling stock
- Forms the liquid base that the sago swells and cooks in, carrying the flavour of the soup.
- Cold water
- Hydrates the sago during soaking so it cooks evenly and more quickly.
The step that matters
Simmer the sago until clear. Sago starch only becomes translucent once its granules have fully swollen and gelatinised in hot liquid. If it is pulled too early, the centre stays opaque and chalky, and the soup looks cloudy and tastes raw.
“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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