The Only Soup Ever Eaten By Queen Victoria
Total Time: 3 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 3 hrs
Ingredients
- Servings: 6
- 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
Recipe
- 1 rinse barley and put into a deep saucepan with 1 cup water. scald and drain.
- 2 add 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 world̢۪s royal families.
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