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 world’s royal families.