Sago Soup with Raisins

Name: Sago Soup with Raisins
Yield: Serves 4-6
Ingredients: Zest and juice of 1 organic lemon; 3–5 tablespoons (45–75 ml) Madeira wine; ½ cup (100 g) sugar; 2¾ ounces (80 g) sago or small tapioca pearls; 6 cups (1.5 L) water; ⅔ cup (100 g) raisins; 3 or 4 egg yolks

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

About

Ingredients

⅔ cup (100 g) raisins
3–5 tablespoons (45–75

Vegetarian
Gluten-free
Soup

Method

Soak the raisins in the Madeira the day before they are to be used.
Cut the lemon zest into large slices.
Bring the water to a boil with the lemon zest, sprinkle the sago pearls into the pot, and stir vigorously.
Cover the pot and allow the sago pearls to cook for 15–20 minutes. Remove the pieces of lemon peel.
Thoroughly beat the eg