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1
Rinse barley and put into a deep saucepan with 1 cup water.
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2
Scald and drain.
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3
Add white stock to the barley, cover, and simmer over low heat for 1 hour.
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4
Remove 1/3 of the soup to another saucepan.
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5
Rub remainder through a fine sieve or put into a blender.
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6
Pour into the unsieved soup.
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7
Add 1 cup heavy cream gradually, stirring constantly.
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8
Salt to taste.
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9
Makes 6 servings.
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10
FOR THE STOCK: Parboil bones just long enough for scum to rise to the top.
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11
Skim thoroughly and drain.
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12
Cover the bones again with 4 1/2 quarts cold water, and remaining ingredients.
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13
Bring to boil and cook slowly for 2 hours.
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14
Strain and cool.
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15
Remove any fat that has risen to the top and refrigerate.
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16
Makes about 1 1/2 quarts.
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17
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.
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18
They are tied/bagged together so they can be removed easily at the end of the cooking.
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19
Royal Cookbook Favorite Court Recipes from The Worlds Royal Families
