Barley Soup

Ingredients

• two ounces of barley
• two carrots, and
• two onions sliced
• a little parsley
• any other herbs that are liked
• two quarts of white stock
• the yolks of two eggs
• a cupful of hot milk
• a cupful of cooked green peas
• a little pepper
• a little salt

Method

1. 1

   Cook barley, carrots, onions, parsley, and herbs in stock for 3 hours.

2. 2

   Stir in egg yolks and milk, press through a sieve, and add peas, pepper, and salt before serving.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 25. The excerpt below is the record exactly as published.

a little salt. Let the whole boil steadily for an hour, then add an onion sliced and fried in butter, with just a suspicion of garlic. The soup should be stirred frequently while cook- ing. Neapolitan Soup. Bring three pints of strong stock to the boil, and stir in two ounces of semolina and a little pepper and salt, letting the whole simmer for a quarter of an hour. Now beat the yolks of four eggs with a tablespoonful of grated Parmesan cheese and three teaspoonfuls of lemon juice. Add these to the soup and stir over the fire till the whole is blended; but be very careful that it does not boil, or the eggs will curdle. If a little cream is added, just before serving, the soup will be improved. Macaroni Soup. Place ten ounces of macaroni, with two ounces of butter and a little pepper and salt, in two quarts of boiling water, and boil for half-an-hour. After draining the macaroni cut it into half-inch lengths, and boil for ten minutes more in two quarts of chicken broth. Let it cool a little and then add care- fully half a pint of cream, the beaten yolks of six eggs, and two ounces of grated Parmesan cheese. Stir over the fire for three minutes longer and then serve. Barley Soup. Cook together two ounces of barley, two carrots, and two onions sliced, with a little parsley and any other herbs that are liked, in two quarts of white stock for three hours. Now STANDARD COOKERY. 31 stir in carefully the yolks of two eggs and a cupful of hot milk, and press the whole through a sieve. Before serving add a cupful of cooked green peas and a little pepper

Cook this with the app: pantry check, scaling, and the assistant.