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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
Method
- 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 Cafe Boulud Cookbook,'' by Daniel Boulud and Dorie Greenspan (Scribner), is served with roasted halibut, sauteed chanterelles and braised endive.
