Morgenrot Suppe

The “Dawn” Soup

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


This soup with a poetical name consists of pints of good meat stock, to which ¼ lb. of tapioca is added and boiled for ½ an hour, till soft, with the addition of 3 or 4 tablespoons of tomato purée, and thin slices of either cooked chicken or veal.