🍽️Soup

Microwave Creamy Barley Potage

Name: Microwave Creamy Barley Potage
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Cuisine: Soup
Ingredients: Barley flour – 2 tablespoons; Broth or chicken stock – 250 ml; Homogenized milk – 250 ml; Cream – 50 g; Butter – 25 g; Chopped parsley – 2 tablespoons; Salt – to taste; Black pepper – to taste

"Experience the sophisticated depth of a slow-simmered French soup in just fifteen minutes with this velvety, microwave-perfected barley potage."

Prep:5 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

Barley flour – 2 tablespoons
Broth or chicken stock – 250 ml
Homogenized milk – 250 ml
Cream – 50 g
Butter – 25 g
Chopped parsley – 2 tablespoons
Salt – to taste
Black pepper – to taste

🌱 Vegetarian Friendly🌱 Nut-Free🌱 Soy-Free🌱 Comfort Food⚡ Medium

❤️Health55%

😋Taste82%

🥳Joy78%

👨‍🍳Difficulty35/100

📜 The Story

Barley has been a fundamental staple in European and Middle Eastern pottages for millennia, traditionally simmered for hours to release its natural starches. This modern microwave adaptation honors the French culinary transition from rustic peasant porridge to the refined, velvety 'potage' served in high-society salons.

🧬 Flavor DNA

🍋Sour

1/10

🧂Salty

5/10

🌶️Spicy

1/10

🍯Sweet

3/10

🍄umami

6/10

☕Bitter

2/10

✨ Sensory Profile

"A cloud-like, silky texture that coats the palate with the earthy, toasted warmth of barley and the luxurious richness of heavy cream. The aroma is deeply comforting, reminiscent of a rustic farmhouse kitchen, finished with the clean, grassy fragrance of freshly chopped parsley."

Chef's Mastery

💡

The Secret

To elevate the flavor, ensure the barley flour and butter mixture smells slightly nutty after its one-minute microwave burst—this indicates the flour is properly toasted.

⚠️

Avoid This

Adding the cold broth too quickly to the roux, which causes the barley flour to clump; always whisk in the first 50ml very slowly.

❄️

Storage

Keep refrigerated in an airtight container for up to 3 days; the potage will thicken significantly when cold, so whisk in a splash of milk when reheating.

Instructions

Place the butter in a small microwave-safe dish and microwave on full power for about 30 seconds, or until fully melted.

Add the barley flour to the melted butter, mix thoroughly, and microwave on full power for 1 minute to gently cook the flour and remove its raw taste.

Gradually whisk in a small amount of the broth, stirring until the mixture is completely smooth and free of lumps.

Transfer the mixture to a deep microwave-safe bowl. Add the remaining broth and the milk, stirring well to combine.

Microwave on full power for 5–8 minutes, stirring 2–3 times during cooking, until the potage thickens to a smooth, velvety consistency.

Season with salt and black pepper to taste. Stir in the cream and chopped parsley just before serving for a rich, fresh finish.