Lemon Asparagus Barley Soup
- 1/3 lb. tender, thin asparagus, trimmed and cleaned
- 2 tbsp. unsalted butter
- 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
- 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 saute 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.
tender, unsalted butter, olive oil, onion, veggiestock, barley, lemon juice, eggs, salt, parsley
Taken from www.foodgeeks.com/recipes/21920 (may not work)