Sago Soup with Raisins

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

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
Soup
Gluten-free

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