Last Dinner on the Titanic tells us: “This traditional French country favorite can be served at any consistency from chunky to smooth.”
Cream of Barley Soup, as served at the OTO Centennial
- 1 tbs vegetable oil
- 2 carrots, finely chopped
- 2 onions, finely chopped
- 3 cloves garlic, finely minced
- 1 bay leaf
- 2 tbs coarsely chopped parsley stems
- 1/4 tsp peppercorns
- 1 cup pearl barley
- 7 cups vegetable stock
- 1 cup whipping cream
- 2 tbs whiskey
- 1 tbs red wine vinegar
- Salt and pepper to taste
Sautée onions, carrots, and garlic in vegetable oil over medium heat until the vegetables are very soft, about 10 minutes.
Wrap bay leaf, parsley stems, and peppercorns in cheesecloth; fold over and tie to make bouquet garni. Stir barley into vegetable mixture and cook, stirring, for about 45 seconds. Pour stock into crock pot, then add garni vegetable mixture. Set crock pot on high and bring to a boil, then reduce heat to low for 40 to 45 minutes or until barley is tender.
Remove soup from heat. Using a blender or food processor, purée soup in batches until almost smooth. Transfer back to crock pot, and allow to reheat set at low. Whisk in cream, whiskey, and vinegar. Season with salt and pepper. Do not boil. Makes 6 to 8 servings.
