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Tapioca Soup (potage au tapioca)

Tapioca soup from Erken's Stor kokebok 1914: 60 g tapioca is cooked in 2 l meat stock and the soup is liaisoned with 2 egg yolks and 1 dl cream; heated 5 minutes without boiling.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 60 (falt i det fri)

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About the dish

A fine, liaisoned soup of the kind Erken places among "soups made from stock." Tapioca was a modern, elegant thickener in upper-class Norwegian kitchens around 1900.

How to make it

  1. 1

    Cook the grains

    Bring the meat stock to a boil and sprinkle in the tapioca. Stir until the grains are cooked through and clear.

  2. 2

    Liaison

    Whisk together the egg yolks and cream and stir a little of the hot soup into the mixture, little by little.

  3. 3

    Finish

    Pour the mixture back into the pot and stir over the heat for 5 minutes. The soup must not boil. Season to taste with salt.

Changes from the original

Amounts are set in modern units (g, dl, l) and the method has been divided into numbered steps. The liaison has been clarified with a temperature note (must not boil).

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 60) → 1949 (korrekturlest, s. 71)~44% av teksten endretfjernetlagt til
2 (Potage au tapioca.) 1 l. kjøtkraft 60 buljong 30 gr. tapioka 2 eggeblommer eggeplommer 1 del. fløte salt. Naar Når kraften koker, drysses tapiokaen i; rør, rør til grynene er kokt. Eggeblommer Eggeplommer og fløte vispes sammen i suppen, sammen, irøres litt efter litt, haves litt. Suppen has tilbake i gryten, røres over varmen i 5 minutter, men maa må ikke koke.

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Frequently asked questions

How long does it take to cook the tapioca?
The tapioca is sprinkled into boiling meat stock while stirring and cooked until the grains are cooked through and clear - reckon a few minutes. The whole soup is ready in around 30 minutes.
Why must the soup not boil after the egg yolks are added?
The egg yolks and cream are whisked out with a little hot soup and stirred in little by little. Then the soup is stirred over the heat for 5 minutes, but it must not boil, because then the egg yolks curdle and the soup becomes grainy.
How much is needed for 6 servings?
2 liters meat stock, 60 grams tapioca, 2 egg yolks, 1 deciliter cream and salt.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 60, where it appears as a clear soup under the name potage au tapioca.

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