Barley Soup with Raisins and Wine

Ingredients

• 500 gBarley
• 250 gRaisin
• 20 gButter
• 1 pcsCinnamon stick
• 2000 mlWater
• 5 gSalt
• 2 pcsEgg yolk
• 250 mlWine

Instructions

1. 1

   Preparation

   • Rinse the coarse barley thoroughly under running water until the water runs clear.
   • Soak the raisins briefly in warm water (optional, 10–15 minutes), then drain.
2. 2

   Cook the barley

   • Put the barley in a large pot with the butter and cinnamon stick and add 200 ml cold water to start.
   • Bring to a boil over medium heat, then reduce heat and gradually add a total of about 1.8–2.0 l cold water so the barley stays slightly covered.
   • Simmer, covered, for 90–120 minutes until very soft; stir occasionally and add hot water if needed.
3. 3

   Strain and add raisins

   • When the barley is very soft, press the mixture sharply through a fine sieve, pouring some cooking liquid over the grains to extract the creamy part.
   • Return the strained soup to the pot and stir in the raisins.
   • Simmer gently about 30–45 minutes until the raisins are soft. Remove the cinnamon stick.
4. 4

   Season

   • Season with salt to taste (about 1 teaspoon / 5 g).
5. 5

   Finish and serve

   • Whisk 2 egg yolks with the white wine in a bowl.
   • Temper the egg-wine mixture by whisking in a little hot soup, then stir the tempered mixture back into the pot.
   • Warm gently without boiling. Serve immediately.