Title: Barley Cream Soup
Categories: Appetizer Soup British Vegetable
Yield: 6 Servings

120	g	Pearl barley
1	l	White stock
150	ml	Milk
150	ml	Double cream (heavy)
30	g	Butter
		Salt & pepper
		Parsley; chopped

This is an eighteenth century recipe which brings out the delicious and very subtle flavour of the barley. Blanch the barley for a minute in boiling water, drain, simmer in the stock for two hours. Pass through a fine sieve or blend well, add the milk, cream, seasoning and the butter cut in small peices. Reheat and serve prinkled with chopped parsley. Recipe "The Cookery of England" Elizabeth Ayrton ISBN 0-14-046819-6 MMed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 11 Nov 96 International Cooking Ä

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