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.
Ingredients
- 1 quart Clear Beef or Chicken Stock (cold) (Must be cold when adding tapioca to prevent lumping)
- 2 ounces Pearl Tapioca (Approx. 1/3 cup)
- 1 tsp Salt (Adjust to taste)
- 0.25 tsp White Pepper (Using white pepper keeps the soup clear)
Instructions
- 1Pour the cold stock into a soup pot. Add the pearl tapioca immediately while the stock is still cold. This prevents the tapioca from clumping together.
- 2Place the pot over medium heat and bring to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes. Check occasionally to ensure the liquid hasn't evaporated too much; add a splash of water if needed. The tapioca should become completely transparent and soft.
- 3Taste the soup and season with salt and white pepper. Serve hot.