Lemon soup
Instructions
Boil the soup, pour the tapioca, Cook for 20 minutes.
Out of the fire incorporate the egg yolk diluted with lemon juice.
Flavor with grated lemon zest, salt and pepper.
Ingredients and dosing for 4 persons
- 100 cl of chicken soup
- 4 tablespoons of tapioca
- 1 egg yolk
- Lemon juice
- Lemon zest
- Salt
- Pepper