Sago Soup
Ingredients
Directions
Put the stock in a saucepan and bring to a boil.
Gradually pour in the sago while stirring.
Let it simmer for 1 hour.
Pour into a tureen and serve hot.
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
- Stock
- Forms the liquid base of the soup and carries its flavor.
- Sago
- Its starch thickens the liquid as it cooks and softens the pearls until they turn translucent.
The step that matters
Gradually pour in the sago while stirring. Dry sago starch clumps when dropped into hot liquid all at once, because the outer layer of each granule gels before the inside can hydrate. Pouring slowly while stirring separates the pearls so they hydrate and thicken evenly.
“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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