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What You Need:
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2 - 3 pound vegetables (leeks, carrots, parsnips, celeriac, peas and beans)
3 - 4 potatoes
3 oz tapioca
1 - 2 egg yolks
Butter, margarine or cooking fat
Cream
Finely chopped parsley
4 pints water
Salt and pepper
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Translate this recipe:
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| How To Cook: |
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1. Prepare the vegetables, chop them all very finely and fry lightly in the hot fat.
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2. Add the water and salt and after about 15 minutes the potatoes, cut into small cubes.
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3. Allow to simmer for It hours, but do not boil rapidly.
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4. About 20 minutes before serving, stir in the tapioca, boil quickly for a minute and then simmer very slowly.
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5. Add the tapioca to the soup while it is gently boiling.
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6. Mix the egg yolks with the cream in a warm tureen, and then pour in the soup.
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7. Add salt, pepper and chopped parsley just before serving.
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