Lemon Asparagus Barley Soup

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Lemon Asparagus Barley Soup

 

Serves 4

 

Ingredients:

 

1/4 -1/3 lb. tender, thin asparagus, trimmed and

cleaned

2 Tablespoon unsalted butter

1 1/2 cups minced onion

3 cups veggie stock

1 1/2 cups cooked barley

1/4 cups fresh lemon juice

2 eggs

Salt and freshly ground black pepper to taste

1 1/2 Tablespoon minced flat-leaf parsley garnish

 

 

 

Steam asparagus until tender and drain it. Immediately

put it under

cold water or submerge in a bowl filled with ice water

to stop the

cooking and prevent the color from fading.

 

Dry it in paper towels or a clean dishtowel and cut it

into 1-inch

pieces. Set it aside.

 

Melt the butter in a soup pot over medium heat. Add

the minced onion

and sauté until translucent about 4 to 5 minutes,

stirring

occasionally.

 

Add the veggie stock and barley and bring the mixture

to a boil.

 

In a separate bowl, beat the eggs and lemon juice

together with a

whisk until smooth. Remove about 1 1/2 cups of hot

stock from the

soup pot and slowly whisk it into the egg-lemon

mixture, beating

constantly.

 

When done, put the mixture back into the soup pot.

 

Return the asparagus back to the pot, season with salt

and pepper to taste and heat gently but do not bring

it back to a

boil. When everything is warmed up,serve immediately.

 

 

 

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