Cream of Barley Soup Recipe
Cream of Barley Soup with Pearl Barley, Butter, Onion, Carrot, Celery, Chicken Stock and Nutmeg.
INGREDIENTS
2 oz (50g) Pearl Barley
1 oz (25g) Butter
1 Small Onion
1 Small Carrot
1 Stick of Celery
2 pints (1.2 litres) Chicken Stock
1 Egg Yolk
Salt & Pepper
Ground Nutmeg
Fried Bread Croutons (Optional)
METHOD
Wash the barley and blanch it by putting into cold water and bringing just to the boil. Lightly fry the vegetables, cut small, in the butter and then add the drained barley and the stock.
Cook gently for a couple of hours, and then strain into a clean saucepan. Season with a touch of nutmeg, salt and pepper. Spoon a little of the liquid into a separate small bowl, add the egg yolk and mix well. Stir this back into the saucepan. Reheat without bringing to the boil and serve. Sprinkle with chopped parsley and hand fried bread croutons.
Serves 4.
Based on the Cream of Barley Soup recipe in:
Britain's Favoured Recipes
by Ambrose Heath (Wolfe Publishing 1964).