TAPIOCA VEGETABLE SOUP
2 oz. Tapioca—1d.
1 Onion
1 Carrot
3 quarts Bone Stock—1/2d.
Boil the onion and carrot in the stock for twenty minutes. If the stock is not a good colour put in half a teaspoonful of burnt sugar. Strain out the vegetables, wash the tapioca in cold water and stir it in; continue stirring until the tapioca is quite clear, flavour with salt and lemon juice, and serve very hot. This soup should be quite transparent and of a bright brown colour.
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