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Soup

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 and cook

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

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

  3. Add the soaked barley and salt.

  4. Bring to a boil and simmer for 2 hours.

  5. Strain the liquid into a basin.

Sieve and finish

  1. Pound the meat and barley together in a mortar.

  2. Use a hair sieve over a basin to rub the mixture through with a wooden spoon.

  3. Pour the strained liquid over the sieve to help the pulp pass through.

  4. Stir in 2 tablespoons of cream until smooth.

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
Gives meaty flavour and gelatinous body to the broth as it simmers slowly.
Barley
Its starch thickens the liquid as it cooks and softens, giving the soup body.
Cream
Adds richness and a smooth, velvety mouthfeel to the finished soup.

The step that matters

Rubbing the mixture through the sieve. Pressing the cooked meat and barley through a fine sieve breaks down the fibres and starch into a fine pulp. Skipping or rushing this leaves the soup grainy instead of smooth.

“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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