Invalid Soup
Ingredients
Directions
Boil the stock in a pot.
Mix the barley or groats with a little cold water to form a paste.
Add the paste to the boiling stock and cook gently for 10 minutes for barley or 20 minutes for groats.
Dissolve the Marmite in a small amount of the soup liquid, stir it in, and serve.
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
- Patent barley or groats
- Thickens the stock as its starch swells and softens during gentle cooking.
- Marmite
- Adds a deep, savoury, umami flavour to the stock.
The step that matters
Making the barley paste. Mixing the barley or groats with cold water first to a smooth paste keeps it from clumping when added to hot stock, so it thickens evenly.
“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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