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Tapioca Cream Soup

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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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4.084615
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 501 Calories from Fat 211

% Daily Value*

Total Fat 23 g36%

Saturated Fat 9.3 g46.3%

Trans Fat 0 g

Cholesterol 403.6 mg134.5%

Sodium 1586.4 mg66.1%

Total Carbohydrates 39 g12.9%

Dietary Fiber 0.26 g1%

Sugars 13.7 g

Protein 34 g67.8%

Vitamin A 14.7% Vitamin C 1.6%

Calcium 34.4% Iron 8%

*Based on a 2000 Calorie diet

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Tapioca Cream Soup Recipe