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Barley Soup

Well, just to start off my blog, I thought I’d post a recipe from an old 60’s cookbook that I inherited from my grandpa who passed away at just shy of 101 years old earlier this year. Since I love brewing my own beer, this one caught my attention. Barley soup. I haven’t made it yet, so I can’t vouch for it, but I recently got a cast iron Dutch oven, and this recipe will work wonderfully in there. I intend to try it when the weather cools down, as it looks to be on the heavy side.

BARLEY SOUP

1 thick slick of salt pork, diced
3 tbs. minced onion
1/2 cup barley
1 qt. ham stock
3 egg yolks
1 cup cream
2 tbs. chopped parsley

Lightly sauté pork in Dutch oven. Add onions and sauté until tender, but not browned. Add ham stock and barley and simmer for 1/2 hour. In a small bowl combine egg yolks and cream and beat well. Add mixture to soup. Heat buy do not boil. Sprinkle with parsley and seve. Makes about 10 cups.

Let me know if you try it! Should be a good one for all ye barley lovers!

Buffoonery

Buffoonery – Behavior that is ridiculous but amusing