Barley Cream Soup with Croûtons

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Soup Base
Enrichment
Garnish
Stock Alternative
Instructions (8)
  1. Put one quart of white chicken stock in a clean pan to boil.
  2. Mix in two ounces of crème d'orge with a quarter of a pint of cold milk or stock.
  3. Let it boil gently for about ten minutes, keeping it skimmed while boiling.
  4. Put three or four raw yolks of eggs in a basin and mix them with half a pint of single cream and one ounce of butter broken in small pieces.
  5. Stir the boiling mixture steadily into this.
  6. Then put it back into the stewpan in a bain marie and stir till it thickens.
  7. Strain it through a strainer into the soup tureen.
  8. Garnish with little croûtons cut in dice shapes or in rounds.
Original Text
Barley Cream Soup with Croûtons. (Crème d'Orge aux Croûtons.) Put one quart of white chicken stock in a clean pan to boil; mix in two ounces of crème d'orge with a quarter of a pint of cold milk or stock; let it boil gently for about ten minutes, keeping it skimmed while boiling. Put three or four raw yolks of eggs in a basin and mix them with half a pint of single cream and one ounce of butter broken in small pieces, and stir the boiling mixture steadily into this; then put it back into the stewpan in a bain marie and stir till it thickens; strain it through a strainer into the soup tureen; garnish with little croûtons cut in dice shapes or in rounds. Any well-flavoured white stock can be used for this soup.
Notes
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