CookEat Recipe
Cream Soup, Japanese
A strained chicken, veal and okra cream soup with curry and small tapioca pearls.
Method
Steps
Step 1
Put the one pound clean raw chicken bones, one pound raw veal knuckle and three and a half quarts water in a large saucepan. Bring to a boil and skim the surface. Add two teaspoons salt, half teaspoon ground white pepper, the one minced white onion, two sliced leeks, two sliced celery branches, one parsley branch, one thyme sprig and one clove. Boil for forty minutes.
Step 2
Trim, wash and crush the fifteen fresh okras, add them to the pan and continue boiling for one and a half hours. Before straining, check that any meat attached to the chicken bones has reached 165°F and the veal knuckle meat has reached at least 70°C for two minutes.
Step 3
In another saucepan mix the one ounce butter with the two and a half ounces flour and heat for one minute. Carefully strain all the hot broth through a strainer into this pan, leaving the bones and coarse solids behind. Add the one teaspoon curry powder, one saltspoon cayenne and one saltspoon grated nutmeg. Stir with a wooden spoon until boiling, then cook for thirty minutes, stirring to prevent catching.
Step 4
Add the two gills cream and remaining half ounce butter. Mix until the soup boils, then keep hot while preparing the pearls.
Step 5
Bring the separate one pint water to a boil with the remaining half teaspoon salt. Add the three ounces plain dry small tapioca pearls and boil for forty minutes, stirring at the bottom occasionally, continuing as needed until fully tender and translucent. Drain on a sieve and rinse with clean cold water until the pearls no longer stick together, then drain well.
Step 6
Pass the hot cream soup through clean food-safe cheesecloth into a clean saucepan. Add all the cooked drained pearls, mix lightly and boil for two minutes. Pour into a hot soup tureen and serve.
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