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Barley Soup (International) — Recipe | Foodgeist

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Barley Soup

🍲soup·Internationalhard

Barley Soup

Name: Barley Soup
Cuisine: International
Ingredients: 2 carrots; 2 celery stalks; 2 large potatoes; 2 leeks; 4 to 5 cabbage leaves; 1 soup bone with mark (with marrow); 1 Tbsp. butter; 3 1/2 oz. barley; 2 qt. bouillon (beef or vegetable); salt; pepper; 1 onion; 1 bay leaf; 1 clove; 3 1/2 oz. bacon; 1 egg yolk; 1/3 c. cream

Ingredients

2 carrots

2 celery stalks

2 large potatoes

2 leeks

4 to 5 cabbage leaves

1 soup bone with mark (with marrow)

1 Tbsp. butter

3 1/2 oz. barley

2 qt. bouillon (beef or vegetable)

salt

pepper

1 onion

1 bay leaf

1 clove

3 1/2 oz. bacon

1 egg yolk

1/3 c. cream

Method

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1.
Peel and dice the carrots, celery and potatoes. Cut the leeks and cabbage leaves into fine strips. Saute the vegetables and soup bone in the butter. Add the barley. After a few minutes, pour in the bouillon. Stick the onion with the clove and add to the soup, along with the bacon. Simmer for 2 1/2 hours. Remove the soup bone and onion from the soup. Mix the egg with the cream; add to the soup. Heat, but do not boil. Season to taste with salt and pepper.