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.