Do not use stock cubes unless you are sure they do not contain gluten.
Ingredients: to serve four
4 oz / 100g well chopped onions
2 oz / 50g carrots, chopped
2 oz / 50g celery, chopped
1 oz / 25g butter or oil
1 pint / 600ml stock
salt to taste
fresh ground black pepper to taste
2 oz / 50g pearl tapioca
¼ pint / 150ml milk
2 egg yolks
Cook the onions, carrots and celery slowly in the butter or oil for ten minutes. Add the stock, salt and pepper and sprinkle in the tapioca. Bring to the boil and simmer gently for 40 minutes.
Allow to cool slightly and then liquidise.
Beat the yolks with the cold milk and stir into the cooled soup
Continue to stir as you bring the soup back to the boil before serving.
Serve in warm soup bowls.