Tapioca Puree

Tapioca Puree is a creamy and comforting soup that combines the subtle flavors of stock or stock-and-milk with the unique texture and thickness provided by tapioca pearls or sago. This soup is enriched with cream, egg yolks, and a touch of Crisco (vegetable shortening), creating a delightful blend of flavors and a velvety smooth consistency. Tapioca Puree showcases the versatility of tapioca in savory applications, offering a warm and satisfying soup experience.

Tapioca is derived from the cassava plant, which is native to South America but has become a staple in cuisines around the world. Tapioca pearls and sago, both extracted from cassava, have been used in various culinary traditions for centuries.

Tapioca-based soups and puddings have a long history and can be found in diverse cuisines. They have been particularly popular in regions where cassava is a dietary staple. In the United States and Europe, tapioca became a common ingredient in both sweet and savory dishes, adding texture and thickness to various recipes.

Tapioca Puree, as a savory soup, reflects the adaptability of tapioca in different culinary contexts. It’s a testament to the creativity of cooks who have explored the potential of this unique ingredient. By combining tapioca with well-flavored stock, cream, and eggs, Tapioca Puree offers a rich and satisfying dish that is both timeless and adaptable to personal tastes.

Today, Tapioca Puree remains a comforting and unique soup option, enjoyed for its smooth texture and subtle flavors. It is an example of how traditional ingredients continue to inspire contemporary culinary creations.

INGREDIENTS

• 1 quart white stock, or a combination of half stock and half milk
• 1/4 pint cream
• 1 tablespoon melted Crisco (vegetable shortening)
• Yolks of 3 eggs
• 1 tablespoon fine sago or crushed tapioca
• Salt and pepper to taste

(Optional for thicker soup):

• 1 teaspoon flour or cornstarch
• A little milk

INSTRUCTIONS

1. Start by preparing the stock. If the stock is not already well-flavored, you can simmer it with a little onion, carrot, celery, and herbs. Once the stock is well-flavored, strain it for use in the soup.
2. In a large saucepan, bring the stock to a boiling point.
3. Sprinkle in the fine sago or crushed tapioca and stir into the stock. Continue to cook and stir until the tapioca becomes transparent. This typically takes a few minutes.
4. Allow the soup to cool slightly.
5. In a separate bowl, mix together the yolks of 3 eggs and the cream until well combined.
6. Add the melted Crisco to the egg and cream mixture and stir to incorporate.
7. Gradually add the egg, cream, and Crisco mixture to the slightly cooled soup, stirring continuously. Continue to stir until the soup thickens, achieving a consistency similar to single cream.
8. If a thicker soup is desired, mix 1 teaspoon of flour or cornstarch with a little milk to create a smooth paste. Add this paste to the soup at the same time as the tapioca or sago. Stir well.
9. Season the Tapioca Puree to taste with salt and pepper.
10. Serve the soup hot and enjoy its unique texture and delicate flavors.

Tapioca Puree is a delightful and comforting soup that brings out the best of tapioca’s unique qualities. It’s a testament to the versatility of this ingredient, offering a smooth and velvety soup experience that is both timeless and adaptable to individual preferences.