Greek Barley Soup

Name: Greek Barley Soup
Ingredients: 3 tablespoons unsalted butter or 3 tablespoons vegetable oil; 2 medium onions, chopped; 1 clove garlic, minced; 3 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh marjoram or 2 teaspoons dried marjoram; 2 sprigs fresh rosemary or 1 teaspoon dried rosemary; 8 cups vegetable stock or 8 cups water; 1 cup pearl barley; 3 medium carrots, chopped (optional); 1 large boiling potato, peeled and diced; 1 bay leaf; 1 teaspoon table salt or 2 teaspoons kosher salt; ground black pepper; 2 cups milk; 2 large egg yolks; 1/2 cup grated parmesan cheese

16 ingredients

10 steps

Ingredients

3 tablespoons unsalted butter or 3 tablespoons vegetable oil
2 medium onions, chopped
1 clove garlic, minced
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh marjoram or 2 teaspoons dried marjoram
2 sprigs fresh rosemary or 1 teaspoon dried rosemary
8 cups vegetable stock or 8 cups water
1 cup pearl barley
3 medium carrots, chopped (optional)
1 large boiling potato, peeled and diced
1 bay leaf
1 teaspoon table salt or 2 teaspoons kosher salt
ground black pepper
2 cups milk
2 large egg yolks
1/2 cup grated parmesan cheese

Directions

1

Heat the butter in a large pot over medium heat.
2

Add the onions and saute until soft and translucent, about 10 minutes.
3

Add the garlic, parsley, marjoram, and rosemary and saute for 1 minute.
4

Add the stock, barley, carrots, if using, potato, bay leaf, salt, and pepper.
5

Bring to a boil, reduce the heat to low, cover, and simmer until the barley is nearly tender, about 45 minutes.
6

Add the milk and heat through.
7

Remove from the heat.
8

Gradually stir 1 cup of the soup into the egg yolks, then stir the yolk mixture and parmesan into the soup.
9

Return to low heat and stir until thickened, about 3 minutes.
10

Serve warm.