4 cups chicken stock (see our Chicken Stock Recipe)
4 egg yolks
Salt and freshly ground pepper to taste
2 level tablespoons crushed tapioca
1 cup milk (or cream if preferred)
Garnish with chopped parsley if desired
In a Dutch oven, bring the stock to a boil. Sprinkle the tapioca into the stock and simmer for about 15 minutes. Cool slightly. Beat together the yolks and the milk. Strain mixture into the soup. Stir the soup without letting it boil until the eggs thicken. Season and serve hot.
Serves approx 4
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