Barley Cream Soup

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is an eighteenth-century recipe which brings out the delicious and very subtle flavour of the barley.


  • 4 oz. (120 g.) pearl barley
  • 1 quart (1


Blanch the barley for a minute in boiling water, drain, simmer in the stock for 2 hours. Pass through a fine moulin, add the milk, cream, seasoning and the butter cut in small pieces. Reheat and serve sprinkled with chopped parsley.