in Soup Recipes

Pearl barley soup with cheese

updated

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Ingredients for 4 servings:

  • 100 g pearl barley
  • 1 onion(s)
  • 2 cloves garlic
  • 1 liter vegetable broth
  • 400 ml milk
  • 2 egg yolks
  • 4 tbsp cheese (Gruyère), grated
  • 30 g butter
  • Parsley
  • nutmeg
  • pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Finely chop the onions and garlic and fry in butter until translucent. Add the pearl barley and fry briefly. Pour in the vegetable stock and simmer for about 30 minutes. Meanwhile, whisk the egg yolk, milk, and cheese. Remove the soup from the heat, thicken with the egg wash, and gently reheat. Season with parsley, nutmeg, and pepper.

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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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