Soup with tapioca and egg

Soup with tapioca and egg 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Bring the broth to a boil, pour the tapioca rain and let Cook for about 10 minutes.

Meanwhile, in a deep dish struggle together the egg yolk, milk and salt and versiamoci over the hot tapioca soup.

Calories calculation

Vegetable broth (55)
Milk (10)
Salt (1)
Egg yolk (70)

Calories amount per person:

136

Ingredients and dosing for 1 person

1 cup of vegetable broth
1 tablespoon of egg yolk
1 tablespoon of milk
1 pinch of salt

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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