The Only Soup Ever Eaten By Queen Victoria




1/4 cup pearl barley
1 cup water
1-1/2 qt. white stock (recipe follows)
1 cup heavy cream

White Stock

1-1/2 lb. veal or
chicken bones or
1-1/8 gal. cold water
1 tbsp. salt
1 sm. carrot
2 turnips
2 leeks
1 onion stuck with 2 whole cloves
Bouquet garni


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

Author's Comments

You can use rice in place of barley.

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