Skip to main content
Drink

Consomme of Tapioca

A clear soup made with beef extract, tapioca, water, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Consomme of Tapioca

Ingredients

Directions

  1. In a pot, bring the water and beef extract to a boil.

  2. Sprinkle in the tapioca and cook for 15 minutes.

  3. Taste the soup and add more salt if needed.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Butter + peppertop 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
Swells as it cooks in hot liquid, thickening the soup and giving it body.
Beef extract
Supplies concentrated savory, meaty flavor to the broth.
Butter
Adds richness and a smoother, rounder mouthfeel.

The step that matters

Cooking the tapioca. Tapioca must cook fully to thicken the soup and lose its raw starchy taste. Adding it to liquid that is already boiling helps it disperse, while undercooked pearls stay firm and taste chalky.

“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.

You might also like

Beef TeaBeef Tea69 recipesRaw Beef TeaRaw Beef Tea23 recipesVegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipes