Pearl barley soup with cheese

Ingredients for 4 servings:

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

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

quick, wholesome soup

Chop the onion and fry it in hot butter with finely chopped garlic. Add the pearl barley and top up with the stock. Simmer for 25 minutes. Mix the milk with the egg yolk and cheese and thicken the soup. First, slowly stir a ladleful of the hot soup into the egg yolk mixture and then stir this mixture back into the soup. Heat gently while stirring, but do not bring to a boil. Stir in the herbs, season to taste, and serve immediately. This recipe is a relic of our whole-food days (due to our daughter’s food allergy at the time). Then as now, this soup is very popular with our children and with us too. Quick to cook, healthy, and delicious.