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Tapioca Cream Soup

A creamy soup made with stock, cream, egg yolks, tapioca, and optional flour for thickness.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Tapioca Cream Soup

Ingredients

Directions

Make the stock

  1. Simmer the stock with onion, carrot, celery, and herbs until flavored, then strain.

Thicken and finish

  1. Bring the stock to a boil, sprinkle in the sago or tapioca, and stir until it becomes transparent.

  2. Let the soup cool slightly.

  3. Mix the egg yolks and cream together, then add to the soup and stir until it thickens to the consistency of single cream.

  4. If a thicker soup is desired, mix 1 tablespoon of flour or cornflour with a little milk, then add to the soup along with the sago.

  5. Season to taste 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. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

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

  3. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

    Shared aroma: acetic acid (sour, vinegar).

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

    Shared aroma: acetic acid (sour, vinegar).

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

Sago or tapioca
Swells as it cooks and turns transparent, thickening the soup's body.
Egg yolks
Thicken the cream-enriched soup as they gently set, adding richness.
Cream
Adds fat and richness, giving a smooth, silky mouthfeel.
Stock
Forms the savoury liquid base that the other ingredients thicken and flavor.

The step that matters

Adding the egg yolk and cream mixture. Egg yolks thicken by gentle heat and can scramble if the soup is too hot. Cooling the soup slightly first helps keep the mixture smooth and creamy.

“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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