Barley cream
Instructions
Heat the oil in a saucepan and sauté the chopped onion.
Add the barley, just let it Brown, then cover with 1 liter and a half of hot water.
Add the veal bone, the bouquet of smells, the salt and cook over gentle heat for about 1 hour and a half, until the barley is cooked.
Taken then the smells and the bone, puree the soup in the honey and still pass through the fine strainer to remove any lumps.
Complete with cream and serve the soup accompanied by rye bread cut into sticks and dried in the oven.
Ingredients and dosing for 4 persons
- 100 g of pearl barley
- == 1 small onion
- 1 calf bone
- 3 tablespoons of peanut oil
- 25 cl of cream
- == 1 bunch of Herbs (celery, Laurel) Related
- 1 rye sandwich
- Salt