Soupe Miss Betsy

Ingredients

• 125 grammes pearl barley
• 1 and a quarter litres white Consommé
• 1 litre water
• 1 bouquet of parsley and chervil with 1 stick of celery
• 4 spoonfuls thick
• 2 medium Reinette apples
• butter

Instructions

1. Wash 125 grammes of pearl barley in plenty of water.
2. Moisten it with 1 and a quarter litres of white Consommé and 1 litre of water, add a bouquet of parsley and chervil with 1 stick of celery, and cook gently for 5 hours, taking care that no skin forms and that the liquid stays quite clean.
3. When the barley is cooked, change it to another pan and mix in 4 spoonfuls of thick, well-red tomato purée passed through muslin; the soup must not be too thick.
4. For the garnish, peel, pip and dice 2 medium Reinette apples and cook them in butter.