The Only Soup Ever Eaten by Queen Victoria

You may use rice in place of the pearl barley.

• Ready In: 3 hrs 20 mins
• Serves: 6

Ingredients

• 1⁄4 cup pearl barley
• 1  cup water
• 1  cup heavy cream
•  salt

• WHITE STOCK (use 1 1/2 quarts)

• 1 1⁄2 lbs  veal bones (or 1 1/2 lbs both veal and chickens) or 1 1⁄2 lbs  chicken bones (or 1 1/2 lbs both veal and chickens)
• 4 1⁄2 quarts cold water
• 1  tablespoon salt
• 1  small carrot
• 2  turnips
• 2  leeks
• 1  onion, stuck with
• 2  whole cloves
•  bouquet garni

Directions

1. Rinse barley and put into a deep saucepan with 1 cup water. Scald and drain.
2. Add white stock to the barley, cover, and simmer over low heat for 1 hour.
3. Remove 1/3 of the soup to another saucepan. Rub remainder through a fine sieve or put into a blender. Pour into the unsieved soup. Add 1 cup heavy cream gradually, stirring constantly. Salt to taste. Makes 6 servings.
4. FOR THE STOCK: Parboil bones just long enough for scum to rise to the top. Skim thoroughly and drain. Cover the bones again with 4 1/2 quarts cold water, and remaining ingredients. Bring to boil and cook slowly for 2 hours. Strain and cool. Remove any fat that has risen to the top and refrigerate. Makes about 1 1/2 quarts.
5. BOUQUET GARNI: A collection of herbs (traditionally fresh parsley, fresh/dried thyme and bay leaf) that are bundled together or placed in a cheesecloth bag and added to the pot to flavor a soup, stew, or broth. They are tied/bagged together so they can be removed easily at the end of the cooking.
6. Royal Cookbook Favorite Court Recipes from The World’s Royal Families.