Barley Cream Soup Recipe

Ingredients

• 110 gm (4 ounce) pearl barley
• 1 lt (1 3/4 pints) chicken or possibly vegetable stock
• 150 ml (1/4 pint) lowfat milk
• 150 ml (1/4 pint) double cream or possibly whipping cream Salt and pepper
• 25 gm (1 ounce) butter
• cut into small pcs
• 2 tsp fresh parsley
• minced

Instructions

1. Blanch the barley for 1 minute in boiling water then drain.
2. Add in the liquid removed barley to the stock and simmer for 2 hrs Pass through a fine mouli or possibly liquidise.
3. Add in the lowfat milk, cream, salt, pepper and the butter.
4. Reheat and serve sprinkled with minced parsley.
5. Here is an eighteenth century Essex recipe that brings out the very subtle flavour of barley.