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Sago Soup

A creamy soup made with sago, stock, milk, cream, egg yolks, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Sago Soup

Oven, in the book's wordsA cool oven

Ingredients

Directions

Make the soup

  1. In a stewpan, bring the stock and bay leaf to a boil.

  2. Sprinkle in the sago and cook gently for 20 minutes, until transparent.

  3. Add the milk, sugar, salt, and pepper, and simmer for a few more minutes.

Finish and serve

  1. Beat the egg yolks and cream together, then stir into the soup until it thickens, avoiding boiling.

  2. Remove the bay leaf 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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Sago
Swells and turns transparent as it cooks, thickening the soup and giving it a soft, gel-like body.
Egg yolks
Thicken the soup as they set gently with heat, adding richness and a silky texture.
Cream
Adds fat and richness, giving the soup a smooth, mellow mouthfeel.
Milk
Adds dairy body and mild sweetness, softening the flavour of the stock.

The step that matters

Stirring in the egg yolks and cream. Egg yolks set when heated, but if the soup boils they can curdle and turn grainy instead of smoothly thickened. Keep the heat low and stir constantly while adding them.

“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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