Potaje Velouté (Tapioca Soup)
Origin: Madrid, Spain
Source: Anonymous, 1921
Ingredients
- consommé
- tapioca
- egg yolks
Instructions
- Make a good consommé and strain it through a cloth so that no fat at all is left in it.
- Bring it to the boil, scatter in tapioca and let it cook until it is done.
- Beat egg yolks well in the soup tureen, then pour the hot soup slowly over them.