Summary

Ingredients

• 1 small onion (s)
• 1 clove garlic
• 75 g pearl barley
• 1 tablespoon butter
• 750 ml vegetable stock
• 1 bunch parsley, chopped
• 1 bunch chives, chopped
• 250 ml milk
• 2 egg yolks
• 2 tablespoon cheese, freshly grated (e.g. Emmentaler, Gouda or Gruyere)
• salt and pepper
• nutmeg

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Instructions

1. Chop the onion, fry in the hot butter with finely chopped garlic. Add pearl barley and fill up with the stock. Let simmer for 25 minutes. Mix the milk with the egg yolk and cheese and garnish the soup with it. To do this, slowly stir a ladle of the hot soup into the egg yolk mixture and then stir this mixture back into the soup. Heat while stirring, but do not bring to the boil. Mix with the herbs, season to taste and serve immediately.
2. This recipe is a holdover from our whole-food period (due to our daughter`s food allergy at the time). Then as now, this soup is very popular with our children and us too. Quickly cooked, healthy and tasty.