Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Barley Cream Soup

Soups

Chicken or veal stock boiled with pearl barley and either creamed or with cream added.


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Barley Cream Soup

Ingredients: 4 oz. pearl barley, 1 pints chicken stock, pint milk, pint double cream, salt and Pepper, 1 oz. butter, 2 teaspoons chopped parsley

Blanch the barley by placing in a bowl and pouring on boiling water. Leave for 1 minute and then drain. Add the drained barley to the chicken stock in a saucepan and simmer for 2 hours. Liquidise the barley mixture and then add to it the milk, cream, salt and pepper, and the butter cut up into small pieces. Return to the saucepan, reheat and then serve sprinkled with the chopped parsley.
Serves 6.



For other almond-based soups, see
Almond Soup
Barley Cream Soup
Soup Dorye






MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY