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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/4 cup pearl barley
1 cup water
1-1/2 qt. white stock (recipe follows)
1 cup heavy cream
Salt
White Stock:
1-1/2 lb. veal or chicken bones or both
4-1/2 qt. cold water
1 tbsp. salt
1 sm. carrot
2 turnips
2 leeks
1 onion stuck with 2 whole cloves
Bouquet garni
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Directions:
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Rinse barley and put into a deep saucepan with 1 cup water. Scald and drain.
Add white stock to the barley, cover, and simmer over low heat for 1 hour.
Remove 1/3 of the soup to another saucepan. Rub remainder through a fine sieve or put into a blender. Pour into the unsieved soup. Add 1 cup heavy cream gradually, stirring constantly. Salt to taste. Makes 6 servings.
FOR THE STOCK: Parboil bones just long enough for scum to rise to the top. Skim thoroughly and drain. Cover the bones again with 4 1/2 quarts cold water, and remaining ingredients. Bring to boil and cook slowly for 2 hours. Strain and cool. Remove any fat that has risen to the top and refrigerate. Makes about 1 1/2 quarts.
BOUQUET GARNI: A collection of herbs (traditionally fresh parsley, fresh/dried thyme and bay leaf) that are bundled together or placed in a cheesecloth bag and added to the pot to flavor a soup, stew, or broth. They are tied/bagged together so they can be removed easily at the end of the cooking.
Royal Cookbook Favorite Court Recipes from The World’s Royal Families
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Comments from olga
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You can use rice in place of barley.
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