Sago Soup
A comforting, clear soup thickened with sago pearls. The base is a savory stock deeply infused with aromatic vegetables, finished with a hint of nutmeg and lemon for a delicate, restorative flavor typical of Anglo-Indian invalid cookery or light suppers.
Ingredients
- 2 oz Sago pearls (Approximately 1/3 cup)
- 1 quart Chicken or Vegetable Stock
- 1 medium Onion, roughly chopped
- 2 stalks Celery, roughly chopped
- 1 medium Carrot, roughly chopped
- 0.25 tsp Freshly grated nutmeg (Or 1/4 of a whole nutmeg)
- 0.5 tsp Powdered sugar
- 1 tsp Fresh lemon juice
- 0.5 tsp Salt (Adjust to taste)
- 0.25 tsp Black pepper (Adjust to taste)
More recipes using Sago
Sago Porridge
A simple, light savory porridge made from sago pearls simmered in water until transparent and seasoned with salt and pepper. Traditionally served with cold milk, this dish is often used in invalid cookery for its digestibility.
Sago Porridge (Kanji)
A soothing and creamy porridge made from sago pearls simmered in milk, known traditionally as Kanji. This comforting dish features tender, translucent sago pearls sweetened with sugar and aromatically spiced with freshly grated nutmeg and a hint of rose water. Ideally served warm, it makes for a nourishing breakfast or a gentle, restorative meal perfect for convalescence or light dining.
Sago Kheer (Tapioca Pudding)
Creamy and aromatic, this traditional Sago Kheer features translucent tapioca pearls simmered to perfection in a rich blend of milk and sugar. The dessert is elevated with the warming spices of cardamom and nutmeg, while a final touch of rose water adds a sophisticated floral note. With its delightful texture—soft yet slightly chewy pearls in a thickened sweet milk base—this pudding serves as a comforting and elegant finale to any meal.
Sago Jelly
This traditional Parsi-Gujarati dessert transforms simple sago pearls into a translucent, firm jelly with a delightful chew. Infused with the aromatic trio of rose water, vanilla, and lemon, it offers a refreshing and sweet finish to any meal. The mixture is cooked until thick and glossy, then set in molds to create an elegant, glass-like confection that is both restorative and indulgent.
Instructions
- 1Place the sago pearls in a fine-mesh sieve and wash them very thoroughly under cold running water to remove excess starch.
- 2In a soup pot, combine the stock with the chopped onion, celery, and carrot. Bring to a boil, then reduce heat and simmer to strongly flavour the liquid.
- 3Strain the stock through a sieve into a clean pot or bowl, discarding the vegetables. Return the clear, flavoured stock to the stove.
- 4Add the washed sago to the boiling strained stock. Simmer gently until the sago becomes quite transparent and tender. Stir occasionally to prevent sticking.
- 5Once the sago is cooked, remove from heat. Flavour the soup with the pepper, salt, grated nutmeg, powdered sugar, and lemon juice. Stir well and serve hot.
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Sago Porridge
A simple, light savory porridge made from sago pearls simmered in water until transparent and seasoned with salt and pepper. Traditionally served with cold milk, this dish is often used in invalid cookery for its digestibility.
Tapioca Soup
A classic clear soup thickened with pearl tapioca. The tapioca is added to cold stock and simmered slowly until it transforms into transparent pearls, adding texture and substance to the broth. The original recipe also suggests a variation using milk and cream for a richer finish.
Sago Porridge (Kanji)
A soothing and creamy porridge made from sago pearls simmered in milk, known traditionally as Kanji. This comforting dish features tender, translucent sago pearls sweetened with sugar and aromatically spiced with freshly grated nutmeg and a hint of rose water. Ideally served warm, it makes for a nourishing breakfast or a gentle, restorative meal perfect for convalescence or light dining.
Sago Kheer (Tapioca Pudding)
Creamy and aromatic, this traditional Sago Kheer features translucent tapioca pearls simmered to perfection in a rich blend of milk and sugar. The dessert is elevated with the warming spices of cardamom and nutmeg, while a final touch of rose water adds a sophisticated floral note. With its delightful texture—soft yet slightly chewy pearls in a thickened sweet milk base—this pudding serves as a comforting and elegant finale to any meal.