Lemon Asparagus Barley Soup
Serves 4
A satisfying variation on the Greek lemon chicken soup "avgolemono." It's easily made for vegetarians. The sunny colors will remind you of spring - just when young asparagus begin to come to market.
Try it with blanched sugar snap peas or tiny broccoli florets, as well. But, don't add the vegetables far in advance because the acidic lemon juice will turn the vibrant green to a less appealing color. Serve hot or at room temperature.
Ingredients:
- 1/4-1 /3 lb. tender, thin asparagus, trimmed and cleaned
- 2 Tbl unsalted butter or olive oil
- 1 1/2 cups. minced onion
- 1.5 oz Veggie-Stock GoldTM
- 3 cups water
- 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 Tbl minced flat-leaf parsley
Proceedure
- Steam or boil asparagus until crisp-tender. Drain, shock in cold water to stop cooking, blot dry on paper towels, and chop into 1-inch pieces. Set aside.
- Melt butter in a saucepan over medium heat.
- Add onion and sauté until wilted 4 to 5 minutes, stirring occasionally.
- Stir in diluted Veggie-Stock Gold and barley and bring mixture to a boil.
- Beat eggs and lemon juice together in a bowl until smooth.
- Slowly whisk about 1 1/2 cups of hot stock into the egg-lemon mixture, beating constantly. Stir warmed egg mixture into the soup.
- Return asparagus to soup.
- Season with pepper and add salt, if desired.
- Heat gently but do not let liquid boil.
- Serve at once.
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