The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- 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
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...


Search more than 5,000 pages of Foods of England...

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, 1¾ pints chicken stock, ¼ pint milk, ¼ 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.




Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018


  BUILT WITH WHIMBERRY  

matrixstats