Orange Soup with Rolled Barley

Rinse untreated orange and with a special knife or grater peel the peel in fine strips without the white under skin. Squeeze all oranges and fill the juice with water.

Stir the powdered sugar with 1 tablespoon of juice, let it melt at low temperature, add the orange peel and do it until the sugar starts to caramelize. Briefly put in cold water, gradually add juice and put the saucepan on the kitchen stove one more time.

When the caramel begins to dissolve, add rolled barley and soften for about half an hour.

In the meantime, make puff pastry, cut out moons, brush thinly with water, sprinkle with farin sugar, place on a baking tray and bake in the oven heated to 220 °C for about 10 minutes.

Season the soup with orange liqueur and cinnamon. Pick strawberries, rinse, hull and quarter (or use frozen strawberries) and steep in the soup for 2 minutes. Divide soup evenly among cups and bring to table. Serve with puff pastry moons.

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