ReceptnaptárTapioca soup
Tapioca soup is a fine, silky member of Hungary's festive soups: a strong meat broth, translucent tapioca pearls and an egg yolk and cream liaison. It used to be cooked for the sick as well, because it is easy to digest. It is very quick to make.
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Ingredients
Method
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- Bring the broth to the boil in a saucepan. Meanwhile, rinse the tapioca in a sieve under cold water.
- Sprinkle the tapioca into the boiling broth, stirring constantly. Simmer over low heat, stirring from time to time, for 15-18 minutes until the pearls are translucent and glassy.
- For the liaison, whisk the egg yolk with the butter and cream in a small bowl until smooth.
- Slowly stir a ladle of hot soup into the liaison to warm it, then stir the liaison into the soup.
- Do not boil the soup again, or the egg will curdle. Season with salt, pepper and nutmeg.
- Sprinkle with fresh parsley and cooked carrot and serve immediately.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Sprinkle in the tapioca slowly, stirring, so it doesn't clump.
- Don't boil the liaison or the egg will curdle.
- Without a good, strong broth the soup will be bland.
- Tapioca swells as it stands, so serve it fresh.
Frequently asked questions
Can it be made ahead?
The tapioca base can, but add the liaison when serving.
What is tapioca?
A starchy pearl made from cassava that gives a light, silky texture.
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