Lemon Asparagus Barley Soup
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| A satisfying variation on the Greek lemon chicken soup, avgolemono. |
Ingredients
| 1/3 lb. | tender, thin asparagus, trimmed and cleaned | | 2 tbsp. | unsalted butter or | | olive oil | | 1-1/2 cup | minced onion (about 3 md. onions) | | 1-1/2 oz. | Veggie-Stock Gold® dissolved in 3 cups hot water | | 1-1/2 cup | cooked barley | | 1/4 cup | fresh lemon juice | | 2 | eggs | | Salt and ground black pepper | | 1-1/2 tbsp. | minced fresh parsley |
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Instructions
Steam or boil the asparagus until it is crisp-tender. Drain the asparagus, shock it in cold water to stop cooking, blot it dry on paper towels, and cut it into 1-inch pieces. Set aside.
Melt the butter in a large saucepan over medium heat. Add the onion and sauté until it is transparent, 4 to 5 minutes, stirring occasionally.
Stir in the diluted Veggie-Stock Gold® and barley, and bring the mixture to a boil. Beat the eggs and lemon juice together in a bowl until smooth. Slowly whisk about a cup and a half of the hot stock into the egg-lemon mixture, beating constantly. Stir the warmed egg mixture into the soup.
Add the asparagus to soup and season to taste with salt and pepper. Heat the soup gently, but do not let liquid boil. Serve at once, sprinkled with the parsley.
Author's Comments
Eat it. It's delicious. Buy Veggie-Stock Gold® here:
http://www.morethangourmet.com/our-products/vegetable-based-sauces-a-stocks/vegetable-stock
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