Tapioca Soup Recipe

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 Updated 20/01/2016

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Tapioca soup would have traditionally been regarded as a nourishing soup ideal for convalescence.


  • 1 pint white bouillon
  • 2 egg yolks
  • seasoning
  • 1 level tablespoon crushed tapioca
  • 1/4 pint milk (or cream if preferred
(see measure conversions for more information on quantites)


  1. Bring the stock to the boil.
  2. Sprinkle in the tapioca and simmer for about 15 minutes.
  3. Cool slightly.
  4. Beat together the yolks and the milk.
  5. Strain this into the soup.
  6. Stir the soup without letting it boil until the eggs thicken.
  7. Season and serve very hot.

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: 4 portions


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