Victoria Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic simple soup of pearl barley cooked in white stock and finished with cream, said to be beloved of Queen Victoria herself. The full recipe is presented here and I hope you enjoy this classic British version of: Victoria Soup.
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This is a classic recipe for a Victorian version of Prawn Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 173.—VICTORIA SOUP
Wash and scald half a pound of Frankfort pearl barley, and put this into a stewpan with three pints of good white stock, and simmer it very gently over a slow fire for and hour and a half; remove a third of it into a small soup-pot; rub the remainder through a tammy or sieve, pour it to the whole barley; add half a pint of cream; season with a little salt, stir it over the fire until hot, and serve.
This soup may be prepared also with rice; they are, or at least were, the only soups eaten by the Queen when I had the honour of waiting on Her Majesty.
Modern Redaction
Ingredients:
225g pearl barley
1.8l white stock
300ml cream
salt, to taste
Method:
Wash the pearl barley, place in a pan then cover with plenty of water and bring to a boil. Cook for 10 minutes then drain and place the parboiled barley in a clean pan. Add 1.8l white stock then bring to a simmer, cover and cook gently for 90 minutes. Remove a third of the soup with a ladle and pass the remainder through a fine-meshed sieve, pressing down with the back of a spoon to purée.
Add this to a pan along with the reserved whole barley then mix in the cream and season to taste with salt. Cook, stirring constantly, until heated through and serve.
