727 Crème d’Orge

Cream of Pearl Barley

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Thoroughly wash 375 g (14 oz) pearl barley in several waters then cook very gently for approximately 3 hours in 1 litre ( pt or U.S. cups) White Bouillon with a sliced piece of White celery, adding more liquid as required. Pound the barley, pass through a fine sieve with the cooking liquid and add dl (9 fl oz or 1⅛ U.S. cups) White Bouillon; pass through a fine strainer, reheat and finish at the last moment with 4 dl (14 fl oz or U.S. cups) cream.


2 tbs small grains of pearl barley cooked separately in water, drained then rinsed in a little White Bouillon before adding to the soup.