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Tapioca Cream Soup

Newman's picture
Ingredients
  Crushed tapioca/Semolina 1 Ounce
  Egg yolks 2
  Milk 1⁄2 Pint
  White stock 1 Quart
Directions

Boil up stock, skimming scum.
Add tapioca or semolina, and stir until transparent.
Beat egg yolks in a basin and add the milk to them.
Pour a little hot stock into this mixture and stir well.
Return all to saucepan, season, and stir till soup thickens.
Do not allow it to boil.
Sprinkle with chopped parsley or chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup

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