Recipes > Soup > Immediate Soup, or Ten Minutes Soup

Immediate Soup, or Ten Minutes Soup


Into a quart of boiling water throw two tablespoonfuls of either semolina or tapioca: let it boil for eight minutes with a dust of salt and pepper. Meanwhile, take your tureen, put quickly into it two yolks of very fresh eggs, add two pats of butter and two small spoonfuls of water to mix it. Stir quickly with the spoon, and when the soup has done its eight minutes' boiling, pour it on the egg and butter in the tureen. This is an extremely good soup. It is rendered still better by a small quantity of Bovril.


Print recipe/article only


The Belgian Cookbook (1915).

comments powered by Disqus