Pearl Barley and Cream Soup
Print recipeIngredients
- 110g pearl barley
- 1 3/4 pint chicken stock
- 1/4 pint milk
- 1/4 pint double cream
- 110g butter (cut into small pieces)
- salt and pepper to season
- 2 teaspoons parsley (chopped)
Directions
| Step 1 | |
| Pour boiling water onto the barley and leave for 1 minute to blanch it then drain | |
| Step 2 | |
| In a large saucepan, add the barley and chicken stock then simmer for 2 hours | |
| Step 3 | |
| Puree the barley and chicken stock mixture in a blender | |
| Step 4 | |
| Add the cream, milk, and butter | |
| Step 5 | |
| Return to the hob and reheat | |
| Step 6 | |
| Season to taste with salt and pepper then serve with the chopped parsley sprinkled on top | |
