Recipes > Soup > Tapioca Soup

Tapioca Soup


  • 2 ounces tapioca
  • 1 onion
  • 1 carrot
  • 3 quarts bone stock


Boil the onion and carrot in the stock for twenty minutes. If the stock is not a good colour put in half a teaspoonful of burnt sugar. Strain out the vegetables, wash the tapioca in cold water and stir it in; continue stirring until the tapioca is quite clear, flavour with salt and lemon juice, and serve very hot. This soup should be quite transparent and of a bright brown colour.


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The Art of Living in Australia (1893).

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