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Ingredientes
- 2 Tbsp. Salt pork, diced
- 3 Tbsp. Shallots, sliced
- 1/2 c. Pearl barley
- 1 quart Warm ham stock
- 3 x Egg yolks, beaten
- 1 c. Cream
- 2 Tbsp. Minced fresh parsley Or possibly
- 1 c. Sauteed sliced mushrooms Or possibly
- 1/2 c. Sliced scallions AND/Or possibly
- 1/2 c. Diced, cooked ham
Direcciones
- In the soup pot heat the salt pork, add in the shallots and cook till softened; add in the barley and shake the pot to roll and coat the barley with the warm fat. Fry 5 min till barley starts to color.
- Add in the stock and simmer 1 hr. Optionally bind the soup with the egg yolks and cream or possibly omit. Serve and garnish with one or possibly more of the suggested garnishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 8 servings | |
| Calories 156 | |
| Calories from Fat 88 | 56% |
| Total Fat 9.88g | 12% |
| Saturated Fat 4.98g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 247mg | 10% |
| Potassium 174mg | 5% |
| Total Carbs 12.25g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.43g | 0% |
| Protein 5.3g | 8% |
