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. Render Pork: In a large pot over medium heat, heat oil and add salt pork. Cook ~2 minutes, stirring often.
2. Sauté Vegetables: Stir in carrots, onions, and garlic. Cover and cook ~10 minutes, stirring occasionally, until vegetables are very soft.
3. Make Bouquet Garni: Wrap bay leaf, parsley stems, and peppercorns in cheesecloth; fold and tie securely.
4. Add Barley: Stir barley into the vegetables and cook ~45 seconds, stirring.
5. Simmer Soup: Add stock and bouquet garni. Bring to a boil, then reduce heat to low. Cover and simmer 40-45 minutes, until barley is tender.
6. Blend: Remove from heat. Purée soup in batches in a blender or food processor until mostly smooth with some texture remaining.
7. Finish: Return soup to a clean pot and heat over medium until steaming. Whisk in cream, whiskey, and vinegar.
8. Season: 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.

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