Skip to main content
Soup

Barley Cream

A creamy soup made with barley, veal, milk or cream, water, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Barley and pepper work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 897 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Barley Cream

Ingredients

Directions

Prepare

  1. Wash the barley and put it in a saucepan with cold water.

  2. When it boils, strain the water off.

  3. Shred or finely chop the veal, removing all coarse parts.

Cook

  1. Add the veal to the saucepan with the barley, half a pint of cold water, and seasoning.

  2. Simmer until cooked through.

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. Barley + peppertop 13% of all pairs
    Smell alikemoderate
    Cooked together897 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Barley + milktop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: ethyl octanoate (fruity).

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

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

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

What each ingredient does

Lean veal
Protein that firms as it cooks, giving the soup body and a savory flavor.
Pearl barley
Its starch thickens the liquid as it cooks, adding body and a soft, chewy texture.
New milk or cream
Adds fat and richness, making the soup smooth and creamy.

The step that matters

Simmer until cooked through. Gentle simmering cooks the veal and barley evenly and keeps the meat tender. A hard boil toughens meat proteins and can break up the barley unevenly.

“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

Indian Spiced Potato Soup with Tofu and SpinachIndian Spiced Potato Soup with Tofu and Spinach448 recipesClear Carrot and Bottle Gourd SoupClear Carrot and Bottle Gourd Soup65 recipesMock Bisque SoupMock Bisque Soup51 recipesCream of Asparagus SoupCream of Asparagus Soup42 recipes