Tapioca Cream Soup

Ingredients

• 3 quarts soup stock
• 3 quarts milk
• 4 ounces butter
• a cup of flour
• a small blade of mace
• a cupful of minced onion
• a cup of turnip
• a cup of carrot
• small cup of crushed tapioca
• a spoonful of chopped parsley
• salt
• white pepper

Method

1. 1

   Make a white roux by simmering a slice of ham in butter and stirring in flour.

2. 2

   Add soup to the roux until thick, let boil, then strain back into the soup.

3. 3

   Add mace, minced onion, diced turnip, carrot, and crushed tapioca.

4. 4

   Boil slowly until tapioca is transparent, then stir in parsley, salt, and white pepper.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 318. The excerpt below is the record exactly as published.

Tapioca Cream Soup. Take 3 quarts soup stock and 3 quarts milk, make a white roux to thicken it by simmering a _ slice of ham in 4 ounces butter and stirring in a cup of flour and add soup to the roux until it is thick sauce; let boil, then strain back mto the soup. Put in a small blade of mace, a cupful of minced onion, a cup of turnip and carrot in the smallest dice and small cup of crushed tapioca. Boil slowly un- til the tapioca erams are transparent and stir in a spoonful of chopped parsley, with salt and white pepper

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