Barley Cream Soup Recipe

1. 1

   Blanch the barley for 1 minute in boiling water then drain.

2. 2

   Add in the liquid removed barley to the stock and simmer for 2 hrs Pass through a fine mouli or possibly liquidise.

3. 3

   Add in the lowfat milk, cream, salt, pepper and the butter.

4. 4

   Reheat and serve sprinkled with minced parsley.

5. 5

   Here is an eighteenth century Essex recipe that brings out the very subtle flavour of barley.

* Per serving · 4 servings · Values may vary.

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