The Unofficial Downton Abbey Cookbook Read Online Free PDF Page A

through, about 7 minutes. Mix in sour cream and heavy cream until thoroughly incorporated in soup. Dust with chives. Serve immediately or let chill in refrigerator overnight and then reheat to allow barley to fully soak in the flavors.
Etiquette Lessons
    If a garnish doesn’t come on top of your soup, you’re expected to garnish it yourself. With the serving spoon, spoon a portion of the garnish directly onto your soup. Place any other garnishes only on your salad or bread plate. Once finished, put the serving spoon back on the garnish’s underplate. And, of course, mind your manners and do not blow on your soup to cool it.

 

Mushroom Barley Soup

    While this soup doesn’t contain cream, it’s nonetheless a filling option for the clear soup offering. Mrs. Patmore would likely offer this thin yet nonetheless tasty soup on days when heavy conversation was expected, perhaps as a way to lighten the mood in the dining room.
YIELDS 4–6 SERVINGS
    1 1 ⁄ 2 cups barley
    3 1 ⁄ 2 cups water
    2 tablespoons extra-virgin olive oil
    2 medium onions, chopped
    2 carrots, sliced
    2 stalks celery, chopped
    1 teaspoon ground thyme
    1 (10-ounce) package sliced baby bella mushrooms
    1 (10-ounce) package sliced Shiitake mushrooms
    6 cups low-sodium vegetable broth
    1 teaspoon kosher salt
    1 ⁄ 2 teaspoon freshly ground black pepper
In a small saucepan, bring barley and water to a boil. Cover, reducing heat to low, and let simmer for 35–40 minutes or until tender.
Heat olive oil in a large saucepan over medium heat, then stir in the onions, carrots, and celery. Sprinkle in thyme, and sauté onions until translucent, about 15 minutes. Stir in all mushrooms, and cook for 10 minutes.
Pour vegetable broth into saucepan, and bring soup to a low boil over medium-high heat. Then reduce heat to low, and simmer for an additional 15 minutes. Stir in barley, and cook for an additional 5 minutes. Season with salt and pepper and serve.
Suggested Pairings
    Follow this lighter soup with the heavier Filet Mignon with
Foie Gras
and Truffle Sauce (see Chapter 4 ). The light soup will help prepare your stomach — and your tastebuds — for the decadent meat dish.

 

Crisp Chestnut Soup

    Chestnut soup, discussed in a popular eighteenth-century cookbook by Mrs. Hannah Glasse titled
The Art of Cookery Made Plain and Simple
, quickly became a staple in English kitchens. While this classic soup has gone through some changes since the mid-1700s with the advent of cooking-friendly technology like refrigerators and blenders, it would nonetheless be expected and enjoyed at the Downton estate.
YIELDS 4–6 SERVINGS
    1 ⁄ 4 cup unsalted butter
    3 ⁄ 4 cup celery, finely chopped
    1 ⁄ 2 cup carrot, finely chopped
    1 ⁄ 2 cup white onion, finely chopped
    6 cups chicken stock
    2 whole cloves
    1 teaspoon kosher salt
    1 teaspoon ground sage
    1 bay leaf
    3 cups peeled and cooked whole chestnuts, crumbled
    1 ⁄ 4 cup amaretto liqueur
    1 ⁄ 2 cup heavy cream
    Kosher salt and freshly ground black pepper to taste
In a medium-sized saucepan over low heat, melt butter. Stir in celery, carrot, and onion. Cover and let vegetables sweat for 15 minutes.
Pour chicken stock into saucepan, followed by cloves, salt, ground sage, and bay leaf. Bring mixture to a boil, then reduce heat and let simmer, covered, for 20 minutes. Add chestnuts and amaretto liqueur. Let simmer, covered, for an additional 5 minutes.
Remove soup from heat.
Purée soup in small batches, being extra careful as the soup is still hot. Allow to chill uncovered for 1 ⁄ 2 hour. Then store soup in refrigerator for at least 24 hours so flavors really thicken.
Remove soup from fridge, and reheat in a large saucepan over moderate heat. Stir in cream, add salt and pepper to taste.
Suggested Pairings
    Thanks to the use of sage, cloves, and chestnuts, this dish goes well with any turkey roast. Be careful not to serve a meal that’s too heavy with this soup, however, as the dairy in this recipe already gives