Greek Barley Soup Recipe π²
Prepare to tantalize your taste buds with this delightful Greek Barley Soup! Bursting with flavors of fresh herbs, savory vegetables, and the comforting richness of Parmesan cheese, this hearty dish is a culinary journey to the Mediterranean. Perfect for cozy weeknights or any time you crave a soul-warming meal, this recipe will surely become a household favorite.
Overview:
- Cook Time: 1 hour
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Servings: Makes about 6 servings
- Cuisine: Greek, European
- Category: Grains
- Difficulty: Easy
- Method: Stove Top
- Dietary: Vegetarian
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 tbsp | Unsalted butter |
| 2 | Onions |
| 1 | Garlic clove |
| 3 tbsp | Fresh parsley, chopped |
| 2 tsp | Fresh marjoram, chopped |
| 2 tsp | Dried marjoram |
| 8 cups | Water |
| 1 | Bay leaf |
| 3 | Carrots, diced (optional) |
| 1 | Potato, diced |
| 1 | cup Pearl barley |
| 2 tsp | Fresh rosemary, chopped |
| 2 tsp | Dried rosemary |
| 1 tsp | Table salt |
| 2 tsp | Kosher salt |
| 1/2 tsp | Ground black pepper |
| 1 cup | Milk |
| 2 | Egg yolks |
| 2/3 cup | Parmesan cheese, grated |
Instructions:
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Heat the Butter: In a large pot, melt the unsalted butter over medium heat until it starts to sizzle.
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SautΓ© Onions: Add the finely chopped onions to the pot and sautΓ© them until they turn soft and translucent, which should take approximately 10 minutes.
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Add Aromatics: Stir in the minced garlic, freshly chopped parsley, marjoram (both fresh and dried), and rosemary. SautΓ© the mixture for about a minute until the fragrant aromas fill the air.
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Incorporate Ingredients: Pour in the water, and add the pearl barley, diced carrots (if using), diced potato, bay leaf, table salt, kosher salt, and ground black pepper. Give everything a good stir to combine all the flavors.
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Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and allow it to simmer until the barley is nearly tender, which should take about 45 minutes.
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Add Milk: Pour in the milk and allow it to heat through, infusing the soup with a creamy richness.
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Temper the Egg Yolks: In a separate bowl, gradually whisk 1 cup of the hot soup into the egg yolks. This process, known as tempering, prevents the eggs from curdling when added to the hot liquid.
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Thicken the Soup: Return the tempered egg mixture back into the soup pot. Stir continuously over low heat until the soup thickens slightly, which should take around 3 minutes.
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Finish with Parmesan: Sprinkle in the grated Parmesan cheese, stirring until it melts and blends into the soup, enhancing its savory goodness.
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Serve and Enjoy: Ladle the warm and comforting Greek Barley Soup into bowls. Garnish with additional chopped herbs if desired, and savor each spoonful of this delightful Mediterranean creation.
Nutritional Information (Per Serving):
- Calories: 337.9
- Total Fat: 13.1g
- Saturated Fat: 7.6g
- Cholesterol: 95.5mg
- Sodium: 567.7mg
- Total Carbohydrates: 44.7g
- Dietary Fiber: 7.2g
- Sugar: 2.4g
- Protein: 11.9g
Indulge in the rustic charm and wholesome flavors of this Greek Barley Soup, a culinary masterpiece that brings the essence of Greece to your table. Share it with loved ones and create cherished memories over bowls brimming with warmth and satisfaction. Enjoy every spoonful of this soul-nourishing delight! πΏπ§π²
