Name: Alexandra Soup
Cook time: 2 h
Total time: 2 h
Yield: 3-4 serving(s)
Ingredients: 2 ounces barley; 2 ounces lentils; 1 ounce butter; 1/2 onion; 1 1/2 pints water; 1/2 pint tomato puree; 1 dash milk (optional); salt and pepper

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Recipe by C-J from the UK

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This is the recipe that my mother likes to call her Christmas Soup. The recipe comes from the "Old Dough School" in Glasgow (Glasgow West of Scotland College of Domestic Science) which I am proud to have gratuated from. In my day it was called Queens College, Glasgow. It has now become part of Glasgow Caledonia University. The last reprint of the book that I have is from 1967. The book was mainly for students who were training in Home Economics or to be Cooks or Chefs. Hope you like it?

Ready In:: 2hrs
Serves:
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ingredients

2 ounces barley
2 ounces lentils
1 ounce butter
¹⁄₂ onion
1 ¹⁄₂ pints water
¹⁄₂ pint tomato puree
1 dash milk (optional)
salt and pepper

directions

Scald the Barley.
Wash the Lentils.
Put Barley and Lentils into a pan.
Add Water, Butter and Onion.
Bring to the boil and simmer for 1 1/2 hours.
Add tomato puree and cook for 20 minutes longer.
Sieve soup.
Reheat, season with salt and pepper and add milk if desired.

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@C-J from the UK

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@C-J from the UK

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"This is the recipe that my mother likes to call her Christmas Soup. The recipe comes from the "Old Dough School" in Glasgow (Glasgow West of Scotland College of Domestic Science) which I am proud to have gratuated from. In my day it was called Queens College, Glasgow. It has now become part of Glasgow Caledonia University. The last reprint of the book that I have is from 1967. The book was mainly for students who were training in Home Economics or to be Cooks or Chefs. Hope you like it?"

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review by Paula2006

10/25/2012

I also did not strain this and I added some onion and carrots since I adore veggies. I added some frozen basil ice cubes to add a bit of summer. Wonderful on a wet, chilly Fall day. Thanks for sharing your awesome soup recipe, C-J.

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review by CarrolJ

4/5/2010

I had to use about twice as much water as the recipe said to use...but I think that is because I think I had the heat too high. I didn't realize until I had measured much of the items in the pan that the recipe called for straining the soup after it is cooked. I knew my DH would not care for the soup if it was basically a creamed soup. So I did not strain the soup when it was cooked. DH loved the soup. Made for SPRING PAC 2010 http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0

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review by ImPat

9/29/2009

Made a half recipe of this in the morning (and reheated for lunch) which I'm ashamed to admit to scoffing the lot with some wholemeal/wholegrain butter bread, delicious on what was a spring day (but a cold one). Thank you C-J from the UK, made for PAC.

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creation by C-J from the UK

2/11/2008

This is the recipe that my mother likes to call her Christmas Soup. The recipe comes from the "Old Dough School" in Glasgow (Glasgow West of Scotland College of Domestic Science) which I am proud to have gratuated from. In my day it was called Queens College, Glasgow. It has now become part of Glasgow Caledonia University. The last reprint of the book that I have is from 1967. The book was mainly for students who were training in Home Economics or to be Cooks or Chefs. Hope you like it?