Pearl Barley Soup with White Wine

Ingredients

• 200 gPearl barley
• 1200 mlWater
• 20 gButter
• 1 pcsLemon
• 50 gRaisin
• 150 mlWhite wine
• 20 gSugar
• 0.5 tspCinnamon
• 6 gSalt
• 2 pcsEgg yolk

Instructions

1. 1

   Preparation

   • Rinse the pearl barley in a fine sieve under cold running water.
   • Rinse the raisins and drain.
   • Slice the lemon into thin rounds.
   • Separate 2 egg yolks into a small bowl and beat lightly.
2. 2

   Cooking

   • Bring water to a boil in a large pot.
   • Add the rinsed barley to the boiling water. Add the lemon slices and butter.
   • Reduce heat and simmer covered over low–medium heat until the grains are tender (about 45–60 minutes).
3. 3

   Raisins and seasoning

   • About one hour before serving add the rinsed raisins so they plump and flavor the soup.
   • Shortly before serving stir in salt, cinnamon, white wine and sugar and taste.
   • Remove the lemon slices if desired.
4. 4

   Finish with egg yolk

   • Temper the beaten yolks with a few spoons of hot soup, whisking constantly.
   • Slowly stir the tempered yolks into the hot soup; do not boil afterwards to avoid curdling.
   • Adjust seasoning and serve hot.