Directions:
- Heat the butter in a large pot over medium heat.
- Add the onions and sauté until soft and translucent, about 10 minutes.
- Add the garlic, parsley, marjoram, and rosemary and sauté for 1 minute.
- Add the stock, barley, carrots, if using, potato, bay leaf, salt, and pepper.
- Bring to a boil, reduce the heat to low, cover, and simmer until the barley is nearly tender, about 45 minutes.
- Add the milk and heat through.
- Remove from the heat.
- Gradually stir 1 cup of the soup into the egg yolks, then stir the yolk mixture and parmesan into the soup.
- Return to low heat and stir until thickened, about 3 minutes.
- Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1067.36 Kcal (4469 kJ) | ||
| Calories from fat | 71.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.89g | 12% | |
|---|---|---|---|
| Cholesterol | 64.67mg | 22% | |
| Sodium | 37636.26mg | 1568% | |
| Potassium | 399.22mg | 8% | |
| Total Carbs | 197.89g | 66% | |
| Sugars | 6.77g | 27% | |
| Dietary Fiber | 5.95g | 24% | |
| Protein | 9.47g | 19% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 1.9mg | 10% | |
| Calcium | 190.6mg | 19% | |
| Amount Per 100 g | |||
| Calories | 255.8 Kcal (1071 kJ) | ||
| Calories from fat | 17.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.89g | 12% | |
|---|---|---|---|
| Cholesterol | 15.5mg | 22% | |
| Sodium | 9019.94mg | 1568% | |
| Potassium | 95.68mg | 8% | |
| Total Carbs | 47.43g | 66% | |
| Sugars | 1.62g | 27% | |
| Dietary Fiber | 1.43g | 24% | |
| Protein | 2.27g | 19% | |
| Vitamin C | 1.9mg | 13% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.5mg | 10% | |
| Calcium | 45.7mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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