Recipes > Soup > Potage Crème d'Orge

Potage Crème d'Orge


  • 1 teacupful of barley
  • 1 onion
  • a small piece of cinnamon
  • 1/2 blade of mace
  • 3 pints of water in which potatoes have been boiled
  • 2 tablespoonfuls of butter
  • 1/2 pint of boiling milk
  • pepper
  • salt
  • 1 egg yolk
  • 1 teacupful of milk


Mix in a saucepan the barley, onion, cinnamon, mace and water. When the mixture boils remove from the center of the fire and allow to simmer slowly for three hours or more. Pass through a fine sieve and return to saucepan. Mix in the butter and boiling milk, season with pepper and salt. Beat the egg yolk in the teacupful of milk, mix in the soup but do not allow to boil after egg is added. Serve with croutons.


Print recipe/article only


Twenty-four Little French Dinners (1919).

comments powered by Disqus