in Soup Recipes

Pearl barley and green asparagus

updated

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Ingredients for 8 servings:

  • 160 g pearl barley
  • 1 liter vegetable broth
  • 600 g asparagus, green
  • 2 spring onions
  • 200 g crème fraîche
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Bring the pearl barley to a boil in the vegetable stock and simmer over low heat for 15 minutes. Finely chop the asparagus and spring onions and cook for another 15 minutes. Stir in the crème fraîche and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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