CAMELOT FANTASIES

Alexandra soup

Soaking time: Overnight
Preparation time: 10 minutes
Cooking time: 2 hours

Ingredients for six

4 oz. (100/125g.) dried, yellow split peas
2 oz. (50g.) pearl barley
2 pints (1.1 litres) stock
1 oz. (25g.) butter
1 small onion, peeled and finely chopped
Salt
Freshly ground black pepper
2 tablespoons tomato puree
1/4 pint (150m.l.) single cream
2 tablespoons finely chopped parsley

Put the peas and barley together in a large basin, cover well with cold water and leave to soak overnight. Next day drain them, and blanch in boiling water for 2 minutes. Drain well.

Put the peas and barley in a large, heavy-based saucepan with the stock, butter and onion. Season with salt and pepper, bring to the boil and simmer for 1 hour.

Mix in the tomato puree and continue to simmer for another 30 minutes, or until the peas and barley are absolutely tender.

Pass the mixture through a fine sieve or food mill into a clean pan. Stir in the cream and heat through without boiling. If the soup is too thick, thin it with a little milk. Taste and adjust the seasoning if necessary, and serve with the chopped parsley sprinkled on top.