Barley Broth
Ingredients
Directions
Prepare and cook
Wash the pearl barley well.
Pour the water over the barley and bring to a boil.
Cook until the barley is quite soft.
Strain off the water.
Season and serve
Add salt to taste and serve several times a day.
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
What each ingredient does
- Pearl barley
- Forms the body of the soup, softening during simmering and thickening the liquid with its starch.
The step that matters
Cook until the barley is quite soft. Pearl barley tenderizes slowly in simmering water. Stopping early leaves the grains firm and chewy, and the starch that thickens the soup is not fully released.
“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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