Recipe courtesy of GoBarley
Whip up a Mediterranean classic with this easy Barley and Asparagus Avgolemono Soup. Rich in flavour, the tangy lemon pairs beautifully with velvety eggs and nutty Barley – which replaces traditional pasta or rice for an extra dose of nutrition! Follow the method described in the recipe to temper the eggs so they don’t curdle when added to the hot broth.
Barley and Asparagus Avgolemono Soup
Lemon provides the tang, eggs give a velvety smooth finish, and barley replaces rice or pasta in this traditional Mediterranean soup that also includes asparagus.
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Servings: 4
Ingredients
- 4 cups low-sodium chicken or vegetable broth
- 1 cup water
- 1/2 cup pearl or pot barley
- 1/2 tsp salt
- 2/3 lb asparagus spears
- 3 eggs
- 3 Tbsp fresh lemon juice
Instructions
- In a large saucepan with lid, combine broth, water, barley and salt. Bring to a boil; cover and reduce heat. Simmer for 20 minutes.
- Meanwhile, trim tough bottom end of asparagus spears and discard. Remove tips and set aside. Slice spears into 1-inch (2.5 cm) pieces. After barley and broth mixture has simmered, add asparagus pieces except tips. Cover and simmer until asparagus is almost tender, 6 to 8 minutes. Add asparagus tips and cook until tender, about 2 minutes more.
- Whisk eggs and lemon juice until well blended. Ladle about 1/2 cup (125 mL) broth from soup and slowly whisk it in into egg mixture. Whisk in another 1/2 cup (125 mL) broth, then whisk egg mixture into soup in saucepan. Let soup cook for another minute or two to heat through; don’t let the broth boil or the soup will curdle. Soup should thicken slightly and have a smooth texture.
Nutrition Facts
Barley and Asparagus Avgolemono Soup
Serving Size
325 mL
Amount per Serving
Calories
176
% Daily Value*
Fat
4.5
g
7
%
Saturated Fat
1.5
g
9
%
Cholesterol
145
mg
48
%
Sodium
410
mg
18
%
Potassium
428
mg
12
%
Carbohydrates
25
g
8
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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