Skip to main content
Main

Barley Cream

A creamy soup made from veal, pearl barley, and cream, simmered and mashed together.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Veal and barley work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 162 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Barley Cream

Ingredients

Directions

Prepare the veal and barley

  1. Remove skin and fat from the veal and cut it into very fine pieces.

  2. Place the veal, pearl barley, salt, and cold water in a pan and boil slowly for 3 hours.

  3. Strain off all the liquid and set it aside.

Make the soup

  1. In a mortar, pound the barley and veal together thoroughly.

  2. Rub the mixture through a wire sieve and moisten it with the reserved liquid.

  3. Pour the mixture into a saucepan to warm it up, adding pepper and salt to taste.

  4. Stir well and add 1 to 2 tablespoons of cream just before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Veal + barleytop 23% of all pairs
    Smell alikelow
    Cooked together162 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Barley + creamtop 25% of all pairs
    Smell alikelow
    Cooked together301 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Veal + creamtop 27% of all pairs
    Smell alikelow
    Cooked together3,202 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal cutlet
Provides the meat flavour and body that gives the soup its savoury base.
Pearl barley
Softens during long simmering and thickens the soup as it is pounded and sieved.
Cream
Adds richness and a smooth, mellow mouthfeel when stirred in at the end.

The step that matters

Rubbing the mixture through a wire sieve. Pressing the cooked veal and barley through the sieve breaks down fibres and starch so the soup becomes smooth rather than grainy. Skipping or rushing this step leaves a coarse texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Veal PattiesVeal Patties50 recipesCream of Barley SoupCream of Barley Soup10 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipes