Potage Creme d’Ocge (Barley Soup with Cream)

Ingredients

• pint of pearl barley
• 3 pints of white broth (stock)
• 1 oz. of butter
• grated nutmeg
• a gill of cream
• a pinch of sugar
• pepper, salt
• fried bread croutons

Method

1. 1

   Wash the barley in several waters, put it in a stewpan with the broth, stir over the fire until it boils, then let simmer slowly for three hours, season to taste with salt, pepper, and a little grated nutmeg.

2. 2

   Rub through a hair sieve, return to the stewpan, boil up the cream, and add it to the soup together with a pinch of sugar and the butter; stir until thoroughly hot, but do not let it boil.

3. 3

   Place the croutons in a soup-tureen, pour in the soup, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 113. The excerpt below is the record exactly as published.

Potage Creme d’Ocge (Barley Soup ivitli Cream). pint of pearl parley , 3 pints of white broth (stock), 1 oz. of butter, grated nutmeg, a gill of cream, a pinch of sugar, pepper, salt, and fried bread croutons

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