Barley Soup

    Barley Soup


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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.

    Serves: 4 

    • 2 litres chicken stock
    • 60g pearl barley
    • 80g butter
    • 4 leeks, washed and sliced
    • 3 sticks celery, sliced
    • 1 onion, diced
    • 1 carrot, sliced
    • 150ml cream
    • 1 egg yolk
    • salt, pepper and nutmeg, to taste

    Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

    1. In 500ml of stock, simmer the barley until soft, about 1 hour.
    2. 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.
    3. 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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