Quantity for 6 Persons.
- 1 cup of pearl barley
- 1 tbsp. of butter
- Some pieces of asparagus if you like
- 3 qts. strong bouillon
Preparation: The barley is washed and boiling water poured on and off twice. Heat the butter and cook the barley in it for a while. Then the bouillon is poured on and the soup is boiled slowly for 2½ hours. Now the soup is strained through a fine hair sieve and heated again.
If you wish some asparagus in it, which gives it a nice flavor, cook the asparagus pieces separately in bouillon until soft and add it to the soup, or stir the yolk of one egg into the soup.
This soup is very good for sick persons, but for this purpose the asparagus is left out.
No. 26—BARLEY GRUEL SOUP.
Quantity for 6 Persons.
- 1 cup of pearl barley
- 1 tbsp. of butter
- 3 qts. of water
- Salt according to taste
- 1 pinch of nutmeg
- 2 tsps. of chopped parsley
Preparation: The barley is washed and put over the fire in some cold water. Let it get hot and pour off the water. Put the barley into the butter and let it steep a while, then add more water and boil for one hour. Add salt and nutmeg and at last add the parsley. You can also add a piece of fresh butter.
No. 27—SWEET BARLEY GRUEL SOUP.