Tapioca Beef Broth

• 1 cup unsalted beef broth
• 3 sprigs thyme, preferably lemon thyme
• 1 tablespoon instant tapioca
• Salt and ground white pepper

1. Bring the broth to a boil in a small saucepan.
2. Remove from the heat, toss in the thyme, cover and let steep for 30 minutes.
3. Strain the broth into a clean saucepan and bring to a boil.
4. 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.
5. Season with salt and pepper.
6. 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.

unsalted beef broth, thyme, tapioca, salt

Taken from cooking.nytimes.com/recipes/8647 (may not work)