Tapioca Soup
Ingredients
Directions
Boil the bouillon or stock.
Sprinkle in the tapioca while stirring in one direction.
Cover the saucepan and let it simmer for 20 minutes.
Skim the soup, pass it through a sieve, 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 gelatinises during simmering, giving body to the soup.
- Bouillon or stock
- Forms the liquid base that the tapioca thickens, carrying the main flavour of the soup.
The step that matters
Sprinkling in the tapioca while stirring. Tapioca dropped into hot liquid without constant stirring can clump together and stick, so stirring in one direction helps the granules disperse evenly before they swell.
“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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