Tapioca Soup is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic soup made from a veal stock, bouillon or clear gravy soup base enriched with tapioca that's flavoured with Harvey's sauce, cayenne pepper, lemon juice and sherry. The full recipe is presented here and I hope you enjoy this classic British version of: Tapioca Soup.
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This is a traditional British recipe redacted from Eliza Acton's 1845 volume Modern Cookery, the first classic Victorian cookbook.
Original Recipe
TAPIOCA SOUP.
This is made in the same manner, and with the same proportions as the preceding soup, but it must be simmered from fifty to sixty minutes.
Modern Redaction
Ingredients:
80g tapioca
1.5l veal stock or bouillon or consommé or gravy soup
2 tbsp Harvey's sauce
1/4 tsp cayenne pepper
juice of 1/2 lemon
1 tbsp brown sugar
150ml dry sherry
4 tbsp single cream
Method:
Wash the tapioca throughly then place in a pan with the cold soup base. Bring slowly to a simmer and cook gently for about 50 minutes, stirring gently, or until the tapioca has swollen and the soup is thick.
Stir in the Harvey's sauce, cayenne pepper, lemon juice, sugar and sherry. Allow to just heat through, ladle into warmed soup bowls, garnish with the cream and serve.
