Clear Sago Soup
Ingredients
Directions
Prepare the stock
Remove the fat from the surface of the cold stock and pour off without disturbing the sediment.
Heat the stock to a boil and skim off the scum as it rises.
Clarify and thicken
Stir in the beaten egg white and simmer, skimming until the soup is clear.
Add the soaked sago and cook gently until melted.
Serve
Serve hot.
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
- Egg white
- Coagulates and collects impurities, clarifying the stock as it sets.
- German sago
- Swells and dissolves on cooking, giving the soup body and a light thickness.
The step that matters
Skimming while the egg white simmers. Egg white must be stirred in and the soup simmered gently, not boiled hard. As the white coagulates it traps cloudiness and scum; if the soup boils vigorously, the mass breaks apart and the broth stays cloudy.
“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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