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Barley Soup Recipe: Low Fat, Low Sugar

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To serve four

4 oz / 100g well chopped onions

2 oz / 50g carrots, chopped

2 oz / 50g celery, chopped

1 tablespoon olive oil

1 pint / 600ml stock

salt to taste

fresh ground black pepper to taste

2 oz / 50g barley

¼ pint / 150ml low-fat milk

2 egg yolks

Instructions:

Boil the barley in the stock for an hour.

Cook the onions, carrots and celery slowly in the oil for ten minutes.

Add the vegetables to the stock.

Salt and pepper to taste. Bring to the boil and simmer gently for 30 minutes.

Allow to cool slightly and then liquidise.

Beat the yolks with the cold milk and stir into the cooled soup.

Continue to stir as you bring the soup back to the boil before serving.