International Styles

Tapioca Cream Soup Recipe

One quart of white stock; one pint of cream or milk; one onion; two stalks celery; one third of a cup of tapioca; two cups of cold water; one tablespoonful of butter; a small piece of mace; salt, pepper. Wash the tapioca and soak over night in cold water. Cook it and the stock together very mildly for one hour.

Cut the onion and celery into small pieces, and put on to cook for twenty minutes with the milk and mace. Strain on the tapioca and stock. Season with salt and pepper, add butter and serve your tapioca cream soup.

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