Sago Soup
Ingredients
Directions
Prepare
Wash and drain the sago.
Soak the sago in cold water for 4 to 5 hours.
Make the soup
Add the soaked sago to the boiling stock.
Simmer until the soup is clear.
Add 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
- Thickens the stock as its starch swells and turns the soup clear and slightly silky.
- Stock
- Forms the liquid base and carries the flavour of the whole soup.
The step that matters
Simmer until the soup is clear. Sago must cook long enough for its starch granules to fully swell and become translucent. Stopping early leaves a cloudy, chalky texture and grains that are still firm at the centre.
“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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