Cream of Barley Soup

Ingredients

• 1 C pearl barley
• ¼ C salt pork or bacon, finely chopped
• 7 C beef stock
• 1 tbs vegetable oil
• 2 carrots, finely chopped
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 tbs parsley stems, chopped
• ¼ tsp peppercorns
• 1 C whipping cream
• 2 tbs whiskey
• 1 tbs red wine vinegar
• Salt and pepper

Directions

1. In large pot, heat oil over medium heat, add salt pork and cook, stirring often, for two minutes.
2. Stir in carrots, onions and garlic; cover and cook, stirring occasionally, for 10 minutes or until vegetables are very soft.
3. Meanwhile, wrap bay leaf, parsley stems and peppercorns in cheesecloth, fold over and tie to make bouquet garni.
4. Stir barley into vegetable mixture, cook, stirring, for about 45 seconds. Pour in stock and add bouquet garni.
5. Bring to boil. Reduce heat to low and simmer, covered, for 40 to 45 minutes or until barley is tender. Remove from heat; in blender or food processor, puree soup in batches until almost smooth but still a little chunky.
6. Transfer to clean pot, cook over medium heat until steaming. Whisk in cream, whiskey and vinegar.
7. Season with salt and pepper to taste. Do not boil.

Chef's Notes

• This was the second course of the 1st Class menu on the Titanic.