or vichyssoise
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1-2
2 handfuls barley flakes; 4-6 tbsp double cream; a piece of butter the size of your little finger; 1 tsp sugar; ⅔ tsp salt
Creamy barley porridge
Cover the barley flakes with 500 ml (2 cups) water and bring them to the boil. Simmer for 5 minutes stirring continuously. Add the salt and sugar and stir before adding the cream and butter. Stir thoroughly and bring to the boil. Cover the pan with a lid and remove it from the heat. Leave the porridge to stand for 5-10 minutes and serve it with a knob of butter.
