flipBarley Pottage with Leeks and Fine Herbs
Barley Pottage with Leeks and Fine Herbs
Why this dish? Before becoming queen, the young Elizabeth grew up in the relative quiet of Hatfield House; even at court, pottage — a porridge of grains and herbs simmered in broth — remained the daily staple, from the service kitchens to ordinary bowls. It is the humble dish that supported the splendors.
A thick and comforting pottage where pearl barley melts into a chicken broth flavored with leeks, and finished with a bouquet of garden herbs. Nourishing, mild, and savory, it is the foundation food of an English household.
Know that even a princess, in her younger years at Hatfield, broke her fast with a good steaming pottage before the grandeurs. You let the barley burst slowly in capon broth, throw in leeks and parsley from the close, and stir without cease until the spoon stands upright. A pinch of mace, a grain of salt, and there is enough to sustain a body through the cold of our island. Believe our experience: a well-ballasted belly governs better than an empty one.
- •Hulled barley — a good handful per bowl (staple starch)
- •Capon broth — enough to cover (nourishing liquid)
- •Leeks — a few, sliced (aromatic vegetable)
- •Parsley, sage, hyssop from the garden — a bouquet (fragrant herbs)
- •Mace and salt — to taste (seasoning)
Barley Pottage with Leeks and Fine Herbs
A thick and comforting pottage where pearl barley melts into a chicken broth flavored with leeks, and finished with a bouquet of garden herbs. Nourishing, mild, and savory, it is the foundation food of an English household.
Why this dish? Before becoming queen, the young Elizabeth grew up in the relative quiet of Hatfield House; even at court, pottage — a porridge of grains and herbs simmered in broth — remained the daily staple, from the service kitchens to ordinary bowls. It is the humble dish that supported the splendors.
Know that even a princess, in her younger years at Hatfield, broke her fast with a good steaming pottage before the grandeurs. You let the barley burst slowly in capon broth, throw in leeks and parsley from the close, and stir without cease until the spoon stands upright. A pinch of mace, a grain of salt, and there is enough to sustain a body through the cold of our island. Believe our experience: a well-ballasted belly governs better than an empty one.
Ingredients (period version)
- Hulled barley — a good handful per bowl (staple starch)
- Capon broth — enough to cover (nourishing liquid)
- Leeks — a few, sliced (aromatic vegetable)
- Parsley, sage, hyssop from the garden — a bouquet (fragrant herbs)
- Mace and salt — to taste (seasoning)
Ingredients
- Pearl barley — 150 g (staple starch)
- Chicken broth — 1.2 L (nourishing liquid)
- Leeks — 2, sliced (aromatic vegetable)
- Flat-leaf parsley — 1 small bunch (fresh herb)
- Fresh sage — 4 leaves (fragrant herb)
- Mace (or grated nutmeg) — 1 pinch (mild spice)
- Salt — to taste (seasoning)
- Butter — 1 knob (final liaison)
Method
- Rinse the pearl barley under cold water.
- Gently sweat the sliced leeks in the knob of butter without browning.
- Pour in the broth, add the barley and mace, and bring to a simmer.
- Cover and simmer for 40 to 50 minutes, stirring occasionally, until the barley is tender and the pottage is thick.
- Chop the sage and parsley, stir them in at the end of cooking, adjust salt, and serve hot.
How it was made : Pottage was the daily food at every level of Tudor society: grains (barley, oats) and root vegetables were slowly boiled in broth, with herbs from the garden. The richer you were, the more meat and spices found their way in; for the poor, it was mostly grains and herbs.
The contemporary twist : Served in a small amuse-bouche bowl topped with a crispy fried leek chip, the pottage becomes a chic starter that tells the story of Tudor England.
Elizabeth I · Charactorium
