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Barley Cream Soup

120 g Pearl barley
1 l White stock
150 ml Milk
150 ml Double cream (heavy)
30 g Butter
Salt & pepper
Parsley; chopped


This is an eighteenth century recipe which brings out the delicious and very subtle flavour of the barley. Blanch the barley for a minute in boiling water, drain, simmer in the stock for two hours. Pass through a fine sieve or blend well, add the milk, cream, seasoning and the butter cut in small peices. Reheat and serve prinkled with chopped parsley.


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