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Tapioca Soup

A simple soup made with tapioca, water, butter, salt, and pepper.

From an old cookbook · modernised transcription
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Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Tapioca Soup

Ingredients

Directions

  1. Boil the water in a saucepan.

  2. Sprinkle the tapioca into the boiling water, stirring constantly, and let it boil while still stirring.

  3. Add salt and pepper to taste.

  4. Add the butter, stirring constantly.

  5. Let it boil for 30 minutes.

  6. Pour into a tureen and serve.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tapioca
Thickens the water as its starch swells and gelatinises during boiling.
Butter
Adds richness and a smoother mouthfeel to the soup.

The step that matters

Sprinkling the tapioca into boiling water while stirring constantly. Tapioca added slowly to boiling liquid with constant stirring disperses evenly. Dumping it in at once can clump the pearls, leaving dry lumps that cook unevenly.

“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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