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 potatoes, peeled and diced
1 bay leaves
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:
Heat the butter in a large pot over medium heat.
Add the onions and saute until soft and translucent, about 10 minutes.
Add the garlic, parsley, marjoram, and rosemary and saute for 1 minute.
Add the stock, barley, carrots, if using, potato, bay leaf, salt, and pepper.
Bring to a boil, reduce the heat to low, cover, and simmer until the barley is nearly tender, about 45 minutes.
Add the milk and heat through.
Remove from the heat.
Gradually stir 1 cup of the soup into the egg yolks, then stir the yolk mixture and parmesan into the soup.
Return to low heat and stir until thickened, about 3 minutes.
Serve warm.
Servings: 6-8
Time preparation: 15 min.
Time total: 75 min.