Barley Cream Soup

Ingredients

• 375 grams pearl barley
• 1 liter white consommé (cooking stock)
• 1 branch celery, white part, sliced thin
• 0.25 liter white consommé
• 2 tablespoons pearl barley, fine, for garnish
• cream

Instructions

1. Wash the pearl barley thoroughly in several changes of water. Place it in a pot with 1 liter of white consommé and the white part of a sliced celery branch. Cook very gently for 3 hours.
2. Pass the mixture through a fine sieve (étamine). Add a quarter liter of consommé, heat gently, and finish with cream just before serving.
3. For garnish: cook the fine pearl barley separately in consommé, then add it to the soup when ready to serve.