Name: Cream of Barley Soup
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Chopped parsley; 3 slices bread, cut in ½ inch (1 cm) squares and fried; ½ teaspoon grated nutmeg; 2 tablespoons (30 g) butter; 3½ tablespoons (60 g) pearl barley; 1 small onion, cut in pieces; 1 small carrot, cut in pieces; 1 stick celery, cut in pieces; 1 quart (9 dl) chicken stock (stock cube will do, but homemade is better); 2 egg yolks; ⅝ cup (1.5 dl) single cream; Salt and pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

A soup deriving directly from the early pottages served at several Northumbrian and Cumbrian farmhouses. This recipe comes from Carlisle, in the neighbourhood of Hadrian’s Wall.

Ingredients

3½ tablespoons (60 g) pearl barley
2 tablespoons (30

Method

Wash the barley, put it into cold water and bring to the boil. Drain and set aside.

Melt the butter in a heavy saucepan and lightly fry the vegetables. Add the barley and the stock and stir. Simmer, covered, for 2 hours, stirring occasionally. Strain the soup. Season with nutmeg, salt and pepper and thicken by stirring in the beaten egg yolks and the cream. Do not allow the soup to boil

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Cream of Barley Soup

Ingredients

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