Sago-soup
Ingredients
Directions
Cook the sago
In a stewpan, combine the sago, warm water, and salt.
Bring the mixture to a boil and cook for 10 minutes.
Drain the sago using a sieve and return it to the stewpan.
Add the broth and simmer gently until the sago is fully cooked.
Finish and serve
Finish with 4 or 5 egg yolks.
Serve the soup as is.
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
What each ingredient does
- Pearl sago
- Its starch swells as it cooks, thickening the soup and giving it a soft, chewy texture.
- Broth
- Forms the liquid base of the soup and carries most of its savory flavor.
- Egg yolks (in the method)
- Enrich the soup with fat and richness, and thicken it slightly as they gently heat.
The step that matters
Add the egg yolks gently. Egg yolks thicken when heated gently but scramble if the soup is at a hard boil. Keeping the heat low keeps the soup smooth.
“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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