Tapioca Beef Broth

Directions

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