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)
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.