155.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.

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