Pearl Barley and Cream Soup
Ingredients
- 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 |