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Main Course

Cream Of Tapioca Soup

A light, warming broth seasoned with black pepper and curry leaves. This is not the kind of soup that tries to be a meal — it is the kind that settles the stomach, clears the head, and warms you from the inside.

20 min total|Prep 20 min|Cook 20 min|4 servings|hard

Ingredientsfor 4 servings

200 Tapioca Kappa
Water
Salt, to taste
White pepper, to taste
20 g Raddish
20 g Carrot
1 nos Onion
4 nos Garlic pods
Whole pepper
30 g Butter
30 g Refined flour

Preparation

Step 1
Boil the water.
Step 2
Add tapioca, radish, carrot, onion, garlic and whole pepper until cooked.
Step 3
Remove the stock and make puree of tapioca. Set aside.
Step 4
For white sauce:- 1)Heat up a vessel.
Step 5
Add butter in it allow it to melt.
Step 6
Add refined flour just to stir.
Step 7
Add slowly tapioca water to make white sauce.
Step 8
For the cream:- 1)Boil the tapioca puree.
Step 9
Add tapioca water and salt.
Step 10
Let it boil.
Step 11
Add white sauce.
Step 12
Add the pepper powder.
Step 13
Check the seasoning. Serve hot.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Cream Of Tapioca Soup

20 min total|Prep 20 min|Cook 20 min|4 servings|hard

Ingredientsfor 4 servings

200 Tapioca Kappa
Water
Salt, to taste
White pepper, to taste
20 g Raddish
20 g Carrot
1 nos Onion
4 nos Garlic pods
Whole pepper
30 g Butter
30 g Refined flour

Preparation

Step 1
Boil the water.
Step 2
Add tapioca, radish, carrot, onion, garlic and whole pepper until cooked.
Step 3
Remove the stock and make puree of tapioca. Set aside.
Step 4
For white sauce:- 1)Heat up a vessel.
Step 5
Add butter in it allow it to melt.
Step 6
Add refined flour just to stir.
Step 7
Add slowly tapioca water to make white sauce.
Step 8
For the cream:- 1)Boil the tapioca puree.
Step 9
Add tapioca water and salt.
Step 10
Let it boil.
Step 11
Add white sauce.
Step 12
Add the pepper powder.
Step 13
Check the seasoning. Serve hot.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.