Tapioca Soup
Ingredients
Directions
Prepare
Soak the tapioca in warm water overnight.
Make the soup
Simmer the soaked tapioca in the same water until smooth and clear.
Add the stock and cook for an additional 3 minutes.
Season with salt and a slight shake of black pepper if desired.
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 liquid as its starch swells and gelatinises during simmering, giving a smooth, clear body.
- Stock
- Provides the main liquid and savoury flavour base for the soup.
The step that matters
Simmer the soaked tapioca until smooth and clear. Tapioca starch must be cooked fully to gelatinise; undercooked pearls stay opaque and chewy, and the soup will not thicken or look clear.
“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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