Pearl Barley Soupe Maigre

Ingredients

• 1/2 lb. of pearl barley
• 2 quarts of water
• 1 oz. of fresh butter
• the yolk of one egg
• season with salt
• and pepper
• some cream
• a gill of milk
• some chopped parsley
• a few young peas (boiled)

Method

1. 1

   Boil the pearl barley in 2 quarts of water for 5 hours until it reduces to 1 quart.

2. 2

   Pass through a tamis, season with salt and pepper, and stir in butter or cream, or milk with the yolk of an egg.

3. 3

   Optionally add chopped parsley or boiled peas for color.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 42. The excerpt below is the record exactly as published.

Pearl Barley Soupe Maigre. For four persons. Take \ lb. of pearl barley ; boil it for 5 hours in 2 quarts of water, which must reduce to i quart. Pass through a tamis ; season with salt and pepper, and stir in ijozs. of fresh butter, or, if preferred, some cream, or a gill of milk into which the yolk of one ^^^ has been stirred. A variety can be made by putting in some chopped parsley, or a few young peas (boiled)

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