Norfolk Puree Recipe

Ingredients for Norfolk Puree Recipe

• ½ cup barley, pearl
• 1 quart water
• 3 pints white stock
• ½ cup cream
• 1 yolk of egg
• 2 tablespoons vegetable shortening
• 4 tablespoons cooked carrot balls
• 4 tablespoons cooked peas
• Salt, pepper, and paprika to taste
• Diced toast or fried bread

Instructions

1. Put barley into saucepan of cold water. Bring to boil for five minutes, then drain off water; this removes the slightly bitter taste.
2. Now put barley into a saucepan with vegetable shortening and water. Let these boil gently until barley is tender; drain and rub through sieve.
3. Add stock to this puree and let simmer ten minutes.
4. Beat yolk of egg with cream. When soup has cooled slightly, strain them in.
5. Stir soup over fire a few minutes to reheat; but be careful that it does not boil, or it will curdle.
6. Season carefully, add carrot balls and peas, which should first be heated in a little stock or water.
7. Serve with dice of toast or fried bread.

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