892 Pearl Barley and Celery Soup (U.S.A.)

Potage d’Orge au Celeri

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Wash 250 g (9 oz) pearl barley and drain well; place in a pan containing 100 g ( oz) very hot butter and mix over a hot stove for a few minutes.

Moisten with 1 litre ( pt or U.S. cups) each of White Bouillon and water, season with salt and pepper, bring to the boil and cook very gently for 3 hours.

Add 350 g (13 oz) white and heart of celery cut in large dice and blanched, and continue cooking for another 30 minutes.

Just before serving, finish with a liaison of 6 egg yolks and 1 dl ( fl oz or ½ U.S. cup) cream and 100 g ( oz) butter.