Barley and Asparagus Avgolemono Soup

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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Course: Soup & Stews

Preparation: Simmering

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Author: GoBarley

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

Imperial – Metric

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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