BARLEY SOUP
Take two tablespoonfuls of pearl barley and wash it in several waters till the water ceases to be discolored. Put this in a saucepan with about two quarts of water, two onions sliced up, a few potatoes sliced very thin, and about a saltspoonful of thyme. Let the whole boil gently for four or five hours, till the barley is quite soft and eatable. Thicken the soup very slightly with a little white roux, season it with pepper and salt. Before serving the soup, add a tablespoonful of chopped blanched parsley.
N.B.--When chopped parsley is added to any soup or sauce, such as parsley and butter, it is very important that the parsley be blanched. To blanch parsley means to throw it for a few seconds into boiling water. By this means a dull green becomes a bright green. The best method to blanch parsley is to place it in a strainer and dip the strainer for a few seconds in a saucepan of boiling water. By comparing the color of the parsley that has been so treated with some that has not been blanched, cooks will at once see the importance of the operation so far as appearances are concerned.
Back to index of vegetarian recipe categories
From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
