Barley Cream Soup Recipe
Servings: 6
Ingredients
- 110 gm (4 ounce) pearl barley
- 1 lt (1 3/4 pints) chicken or possibly vegetable stock
- 150 ml (1/4 pint) lowfat milk
- 150 ml (1/4 pint) double cream or possibly whipping cream Salt and pepper
- 25 gm (1 ounce) butter, cut into small pcs
- 2 tsp fresh parsley, minced
Directions
- Blanch the barley for 1 minute in boiling water then drain.
- Add in the liquid removed barley to the stock and simmer for 2 hrs Pass through a fine mouli or possibly liquidise. Add in the lowfat milk, cream, salt, pepper and the butter.
- Reheat and serve sprinkled with minced parsley.
- Here is an eighteenth century Essex recipe that brings out the very subtle flavour of barley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 6 servings | |
| Calories 350 | |
| Calories from Fat 199 | 57% |
| Total Fat 22.25g | 28% |
| Saturated Fat 9.05g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 112mg | 5% |
| Potassium 289mg | 8% |
| Total Carbs 16.46g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.24g | 1% |
| Protein 20.61g | 33% |
