Tapioca Soup
Ingredients
Directions
Prepare the tapioca
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 soup as it simmers, giving it a smooth, clear, slightly viscous texture.
- Stock
- Provides the main savoury liquid and flavour base for the soup.
The step that matters
Simmering the soaked tapioca. Tapioca starch must be heated fully in liquid to swell and gelatinise; if it is undercooked it stays grainy and fails to thicken, while overcooking can make it thin or gluey. Watch until the grains turn smooth and 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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