Barley soup may seem like a working class dish, but this cream of barley soup was served in 1st Class on the ill fated voyage of Titanic.
Titanic's Cream of Barley Soup
Barley soup may seem like a working class dish, but this cream of barley soup was served in 1st Class on the ill fated voyage of Titanic.
Servings 6 servings
Ingredients
- 1/3 cup pearl barley
- 2 tbsp. unsalted butter
- 1 small onion finely chopped
- 1 small carrot finely chopped
- 1 stalk of celery, finely chopped
- 8 cups chicken stock
- 1 large egg yolk (I freeze the white for another purpose)
- 1 pinch salt and freshly ground pepper
- 1 whole nutmeg freshly grated
- 2 sprigs fresh parsley chopped for garnish
- fried bread croutons (optional)
- nonfat strained yoghurt to drizzle (optional)
Instructions
- Wash the barley, heat in a pot of cold water to the boil for a few minutes, then drain and let cool.
- Melt the butter in a medium saucepan, and sauté the vegetables until lightly browned.
- Add the barley and chicken stock and simmer uncovered for an hour or two. The longer the better in my view to give the flavours a chance to full blend.
- Strain into a clean saucepan and season with a touch of nutmeg, salt and pepper. Save the vegetables to add to your servants hall soup, or you can enjoy a nice little snack of flavourful barley.
- To incorporate the egg without it curdling, temper it by spooning a little of the liquid into a separate small bowl, add the egg yolk and mix well. Stir this back into the soup pot.
- Reheat the mixture, but don’t let it boil or the egg with curdle.
- Sprinkle with chopped parsley and bread croutons, and drizzle a little yoghurt if you like before serving.