1. Place barley in a bowl, cover with tepid water. 2. Let soak for 1 hour. 3. (Do not use pearl barley for this soup). 4. Place cold water, beef brisket, course salt in soup kettle. 5. Add the drained barley. 6. Bring to boil over low heat and skim the surface. 7. Add 1/2 cup of cold water and continue to skim. 8. This is important, as here lies the difference between a good-colour barley soup and another with a greyish and dirty colour. 9. When all the scum has been removed, add the remaining ingredients. 10. Bring to boil, cover, leaving a 1 in. 11. opening. 12. Simmer for 3 hours over low heat. 13. Add 3 tbsp butter and the juice together with the rind of the lemon. 14. Do not boil once the butter has been added. 15. Served garnished with chopped parsley or chervil. ---------------------------------------------------------------------------
Nutrition
Ingredients
