TAPIOCA BEEF BROTH
Provided by Amanda Hesser
Categories easy, lunch, soups and stews, appetizer
Time 1h
Number Of Ingredients 4
Steps:
- Bring the broth to a boil in a small saucepan. Remove from the heat, toss in the thyme, cover and let steep for 30 minutes.
- Strain the broth into a clean saucepan and bring to a boil. Add the tapioca, cover the pan, remove it from the heat and let sit for 15 to 20 minutes or until the tapioca is translucent. Season with salt and pepper. The original recipe, adapted from ''Daniel Boulud's Café Boulud Cookbook,'' by Daniel Boulud and Dorie Greenspan (Scribner), is served with roasted halibut, sautéed chanterelles and braised endive.
Nutrition Facts : @context http, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 301 milligrams, Sugar 1 gram
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