Sorrel and Tapioca Purée Soup with Cream
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- the ingredients of the preceding recipe
- 200 grammes tapioca
Instructions
- Proceed exactly as for the preceding recipe, Potage Purée d’oseille et de Vermicelle à la crème.
- Use 200 grammes of tapioca in place of the vermicelle.