Velvet Soup Recipe

Ingredients for Velvet Soup Recipe

• 1 tablespoon of pearl tapioca or sago, soaked in cold water
• 1 quart of clear stock or bouillon
• 3 egg yolks
• Dash of nutmeg and paprika

Instructions

1. Cook pearl tapioca or sago in a quart of clear stock or bouillon.
2. When the tapioca is cooked clear, beat the yolks lightly and put them in the tureen.
3. Pour soup over, stirring until it becomes uniformly smooth and creamy; add a dash of nutmeg and paprika.
4. By using extract of beef and cooking the sago or tapioca until clear, a very nourishing and quick soup may be made without stock.

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