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Ingredientes
- 2 1/2 to 3 pound chicken
- 1/2 teaspoon white pepper
- 2 leeks, 1/2 inch slices
- 2 stalks celery, 1/2 inch slices
- 6 sprigs parsley
- 2 egg yolks
- 5 whole cloves
- 4 c. chicken stock
- 1/2 c. pearl barley
- 1 teaspoon salt
- 2 tbsp. butter
- 2 carrots, 1/2 inch slices
- 1 med. onion, thinly sliced
- 1/2 teaspoon thyme
- 2 tbsp. heavy cream
- 1/4 teaspoon nutmeg
- 1 quart. water
- 2 tbsp. lemon juice
Direcciones
- Sprinkle chicken with 1/2 tsp. salt and the pepper. Heat butter in large, heavy saucepan over low heat. Remove from heat and add in leeks, carrots, celery and onion. Place parsley and thyme on top. Layer chicken over vegetables. Sprinkle cloves and nutmeg over chicken. Cover and cook over moderate low heat for 10 min. Add in chicken stock, cover and simmer about 30 min or possibly till chicken is tender. Remove bones from chicken. Strain stock and remove any fat. Add in chicken back to stock and vegetables. Boil the water and add in barley and 1/2 tsp. salt.
- Cover and cook 40-45 min till barley is tender. Bring stock to simmer over low heat. Beat egg yolks, cream and lemon juice. Gradually ladle simmering stock, 1 ladleful, into egg mix. Then stir mix back into soup and cook over low heat, stirring frequently till thickened, 5 min. I add in remaining 1/2 c. carton of cream (optional). Add in barley to soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 405g | |
| Recipe makes 8 servings | |
| Calories 336 | |
| Calories from Fat 186 | 55% |
| Total Fat 20.79g | 26% |
| Saturated Fat 7.49g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 599mg | 25% |
| Potassium 445mg | 13% |
| Total Carbs 13.93g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 1.59g | 1% |
| Protein 22.72g | 36% |
