Crème d'Orge (Cream of Pearl Barley Soup)

Ingredients

• 373 grammes pearl barley
• 1 litre Consommé blanc
• the white of a stick of celery
• a quarter of a litre Consommé
• cream
• 2 spoonfuls fine pearl barley

Instructions

1. Wash the pearl barley in several waters.
2. Set it to cook with the Consommé blanc and the sliced celery white, very gently, for 3 hours.
3. Crush in the mortar and pass through the étamine.
4. Add a quarter of a litre of Consommé and heat.
5. Cream at the moment of serving.
6. Garnish with 2 spoonfuls of fine pearl barley, cooked separately and washed in Consommé before it goes into the cream.