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.

Barley Cream Soup printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.