The Only Soup Ever Eaten by Queen Victoria |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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You may use rice in place of the pearl barley. Ingredients:
1/4 cup pearl barley |
1 cup water |
1 cup heavy cream |
salt |
1 1/2 lbs veal bones (or 1 1/2 lbs both veal and chickens) or 1 1/2 lbs chicken bones (or 1 1/2 lbs both veal and chickens) |
4 1/2 quarts cold water |
1 tablespoon salt |
1 small carrot |
2 turnips |
2 leeks |
1 onion, stuck with |
2 whole cloves |
bouquet garni |
Directions:
1. Rinse barley and put into a deep saucepan with 1 cup water. Scald and drain.
2. Add white stock to the barley, cover, and simmer over low heat for 1 hour.
3. Remove 1/3 of the soup to another saucepan. Rub remainder through a fine sieve or put into a blender. Pour into the unsieved soup. Add 1 cup heavy cream gradually, stirring constantly. Salt to taste. Makes 6 servings.
4. FOR THE STOCK: Parboil bones just long enough for scum to rise to the top. Skim thoroughly and drain. Cover the bones again with 4 1/2 quarts cold water, and remaining ingredients. Bring to boil and cook slowly for 2 hours. Strain and cool. Remove any fat that has risen to the top and refrigerate. Makes about 1 1/2 quarts.
5. BOUQUET GARNI: A collection of herbs (traditionally fresh parsley, fresh/dried thyme and bay leaf) that are bundled together or placed in a cheesecloth bag and added to the pot to flavor a soup, stew, or broth. They are tied/bagged together so they can be removed easily at the end of the cooking.
6. Royal Cookbook Favorite Court Recipes from The World’s Royal Families.
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