- 50 g (1/4 cup) sago or tapioca
- 1 litre (4 cups) good-quality beef stock (or consommé)
- 2 large ripe tomatoes, chopped and rubbed to a pulp through a colander
- crusty bread, to serve
What makes this recipe from Mrs Maclurcan's cookery book 'Australian' is unclear, but it is surprisingly delicious, and has a slightly gelatinous, lip-smacking quality. The original recipe uses tapioca but sago works equally well.
|Grind the sago in a clean coffee or spice grinder, or crush it between two layers of brown paper with a pestle. (If you use a mortar the sago will fly everywhere!) There is no need to grind it to a powder; a little texture adds to the character of the soup.|
|Bring the stock to the boil in a saucepan over medium heat, add the crushed sago and simmer until the sago is quite clear, stirring the soup frequently to break up any lumps that form. When the sago is cooked through, add the tomatoes and simmer for another 10 minutes. Season to taste and serve with crusty bread.|