 | |||
|
The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesBarley Cream Soup
Ingredients
Serves: 6
100 Gram Pearl barley (4 oz) 1 Litres Chicken stock, or vegetable stock (1 3/4 pints) 150 ml Milk (1/2 pint) 150 ml Double cream (1/2 pint) Salt and pepper 25 Gram Butter, in small pieces (1 oz) 2 Teaspoon Fresh parsley, chopped Method
Blanch the barley for 1 minute in boiling water then drain.
Add the drained barley to the stock and simmer for 2 hours. Pass through a fine mouli-l�gumes or liquidise. Add the milk, cream, salt, pepper and the butter. Reheat and serve sprinkled with chopped parsley.
|
|
Top of page
Previous page