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Soup

Tapioca Cream Soup

A creamy soup made with veal broth, tapioca, egg yolk, cream, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and cream are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Tapioca Cream Soup

Ingredients

Directions

Make the soup base

  1. Bring the veal broth to a boil in a stewpan.

  2. Gradually stir in the prepared tapioca and simmer until transparent.

Enrich and finish

  1. In a bowl, combine the egg yolk and cream, stirring slightly.

  2. Strain the mixture into another bowl.

  3. Slowly add the boiling broth to the egg and cream mixture, stirring continuously.

  4. Add salt to taste and return the mixture to the stewpan.

  5. Heat for about two minutes, stirring constantly, without letting it boil to avoid curdling.

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. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Veal + creamtop 27% of all pairs
    Smell alikelow
    Cooked together3,202 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

Egg and cream barely smell alike, yet cooks put them together in 42,166 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

Prepared tapioca
Thickens the broth as its starch swells, giving the soup a light body.
Egg yolk
Adds richness and helps bind and thicken the cream mixture when gently heated.
Cream
Adds fat and smoothness, giving the soup a silky, mellow texture.

The step that matters

Heating the egg and cream mixture without boiling. Egg yolks coagulate and can curdle if overheated. Stirring constantly and keeping the soup below a boil lets the yolks thicken it smoothly instead of turning grainy.

“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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