Lemon Asparagus Barley Soup Recipe

Name: Lemon Asparagus Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 lb. tender, thin asparagus, trimmed and cleaned; 2 tbsp. unsalted butter; olive oil; 1-1/2 cup minced onion (about 3 md. onions); 1-1/2 oz. Veggie-Stock Gold dissolved in 3 cups hot water; 1-1/2 cup cooked barley; 1/4 cup fresh lemon juice; 2 eggs; Salt and ground black pepper; 1-1/2 tbsp. minced fresh parsley

Servings: persons

1/3 lb. tender, thin asparagus, trimmed and cleaned
2 tbsp. unsalted butter
olive oil
1-1/2 cup minced onion (about 3 md. onions)
1-1/2 oz. Veggie-Stock Gold dissolved in 3 cups hot water
1-1/2 cup cooked barley
1/4 cup fresh lemon juice
2 eggs
Salt and ground black pepper
1-1/2 tbsp. minced fresh parsley

1
Steam or boil the asparagus until it is crisp-tender.
2
Drain the asparagus, shock it in cold water to stop cooking, blot it dry on paper towels, and cut it into 1-inch pieces.
3
Set aside.
4
Melt the butter in a large saucepan over medium heat.
5
Add the onion and saute until it is transparent, 4 to 5 minutes, stirring occasionally.
6
Stir in the diluted Veggie-Stock Gold and barley, and bring the mixture to a boil.
7
Beat the eggs and lemon juice together in a bowl until smooth.
8
Slowly whisk about a cup and a half of the hot stock into the egg-lemon mixture, beating constantly.
9
Stir the warmed egg mixture into the soup.
10
Add the asparagus to soup and season to taste with salt and pepper.
11
Heat the soup gently, but do not let liquid boil.
12
Serve at once, sprinkled with the parsley.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 lb. tender, thin asparagus, trimmed and cleaned, 2 tbsp. unsalted butter, olive oil, 1-1/2 cup minced onion (about 3 md. onions), and more.

Yes, Lemon Asparagus Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Asparagus Barley Soup

How did you like this recipe?

Frequently Asked Questions