Barley soup (4)
Instructions
Put the barley in water bath for 1 night, then let it bake in same water until tender.
Pour into a tureen on the egg yolk dissolved in milk and oil.
Season when serving with tamari and the chopped parsley.
Ingredients and dosing for 8 persons
- 100 g of pearl barley
- 3 tablespoons of olive oil
- 1 egg yolk
- 1/2 cup of milk
- 5 tablespoons of tamari
- 2 tablespoons of chopped parsley
- Nutmeg