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Tapioca Cream Soup

A creamy soup made with stock, tapioca, cream, and egg yolks, seasoned with pepper and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Tapioca Cream Soup

Ingredients

Directions

Make the soup

  1. Pour the stock into a saucepan and bring it to a boil.

  2. Shake in the tapioca or sago and cook until clear.

  3. In a small bowl, beat the egg yolks with the cream, adding a little pepper and salt.

  4. Strain the egg mixture into the soup.

  5. Stir over low heat for 1 minute to cook the egg, but do not let it boil to avoid curdling.

Serve

  1. Serve hot.

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. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  2. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Chicken + creamtop 23% of all pairs
    Smell alikelow
    Cooked together6,241 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Tapioca or sago
Thickens the stock as it cooks, turning it clear and giving the soup body.
Egg yolks
Enrich and thicken the soup once gently heated, adding richness and a smooth texture.
Cream
Adds richness and softens the flavour, giving the soup a smooth, velvety mouthfeel.

The step that matters

Stir the egg mixture over low heat without boiling. Egg yolks thicken at gentle heat but curdle and turn grainy if they boil. Keeping the heat low and stirring evenly lets the yolks thicken the soup smoothly.

“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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