Home › The World's Kitchen › Potage, Argentina

Potage, Argentina

Place in a saucepan a piece of veal knuckle, one beef marrow bone and a gallon cold water. Season with a heavy teaspoon salt and half teaspoon pepper, let come to a boil, skim scum from surface, then add two medium carrots, one turnip, two onions, two leeks, one bay leaf, a sprig thyme and one clove. Cover pan and let simmer two and a half hours. Skim fat from surface, then strain through a cheesecloth into another saucepan, set on the fire, and as soon as it comes to a boil dredge in three ounces tapioca. Mix well with a whisk, then let slowly boil fifteen minutes, occasionally mixing meanwhile. Add milk and grated white (meat) of a medium, fresh cocoanut, mix well, boil ten minutes longer, pour into a soup tureen and serve.