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Ingredients
1 cup unsalted beef broth
3 sprigs thyme, preferably lemon thyme
1 tablespoon instant tapioca
Salt and ground white pepper
Nutritional analysis per serving
8 grams carbs; 41 calories; 1 gram fiber; 304 milligrams sodium; 3 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes