1.5 litres/2 1/2 pints Meat Stock
100 g/3 1/2 oz taploca
25 g/1 oz Parmesan choose freshly grated double cream, whipped (optional) lettuce (optional)


1.Bring the stock to the boil and pour in the tapioca, stirring constantly.
2.Add a pinch of salt and cook, stirring constantly, for about 10 minutes. Ladle into a soup tureen and serve with the Parmesan.
3.If you like, stir in a few tablespoonfuls of cream before serving. Another alternative is to add lettuce: cut 3-4 lettuce leaves into strips, soften with a knob of butter over a low heat for a few minutes and add to the tapioca halfway through cooking.

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