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Cream of Barley

A creamy soup made from veal, barley, and cream.

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

Cream of Barley

Ingredients

Directions

Prepare the meat and barley

  1. Trim all fat from the veal cutlet and cut the lean meat into small pieces.

  2. Place the meat in a saucepan with 1 pint of cold water.

  3. Add the soaked barley and salt to the saucepan.

Simmer and strain

  1. Bring to a gentle boil and simmer for 2 hours.

  2. Strain the liquid into a basin, then pound the meat and barley together in a mortar.

  3. Set a fine sieve over another basin.

  4. Transfer the pounded mixture onto the sieve and rub it through with a wooden spoon.

  5. Pour the strained liquid onto the sieve to help the pulp pass through.

Finish the soup

  1. Once all has passed through, stir in the cream smoothly.

  2. Warm the Cream of Barley gently, ensuring it does not boil to prevent curdling.

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 as it cooks slowly into the broth.
Barley
Thickens the liquid and gives the soup its body as the starch releases during simmering.
Cream
Adds richness and a smooth, silky mouthfeel to the finished soup.

The step that matters

Warming the soup after adding the cream. Once cream is added, boiling can cause it to curdle or separate. Warming gently keeps the soup smooth and creamy.

“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.

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