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A delicious soup simmered with barley, chicken stock, leeks, celery, onion and carrots then mixed with egg yolk and cream. Seasoned with nutmeg, salt and pepper.
2 litres chicken stock
60g pearl barley
4 leeks, washed and sliced
3 sticks celery, sliced
1 onion, diced
1 carrot, sliced
1 egg yolk
salt, pepper and nutmeg, to taste
- In 500ml of stock, simmer the barley until soft, about 1 hour.
- In a saucepan over medium heat, melt the butter then stew the leek, celery, onion and carrot until tender. Pour in the remaining stock then simmer until cooked.
- Pour in the barley mixture. In a small bowl, whisk together cream and egg yolk then slowly stir that into the soup mixture. Season to taste with salt, pepper and nutmeg and serve immediately.
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