Barley Soup with Tarragon

Barley soup with tarragon – recipe with photo, French cuisine
Rating: 4.4 Votes: 21
Cooking Time:
1 hour
Recipe Yield:
1,5 l
Medium recipe

Barley soup with tarragon – an easy recipe for a hearty French soup made from pearl barley and green tarragon leaves.

Recipe Ingredients

Barley 100 g
Leek 1 pcs
Onion 1 pcs
Egg Yolk 1 pcs
Cream 15% 150 ml
Water 1 l
Butter 2 tbsp
Clove 1 pcs
Tarragon 10-12 leaves

Cooking Recipe

The recipe for barley soup with tarragon is very simple. Cut off the dark green part of the leek, cut it in half, wash and cut into slices.

Peel the onion, cut in half and insert a clove into one half. Tarragon wash, dry and cut into strips.

Melt the butter in a saucepan and fry the washed groats on it for 3 minutes, stirring constantly. Add leek, tarragon to pearl barley and fry for another 2-3 minutes. Then pour in hot water, salt, pepper, half an onion with cloves, cover and cook over medium heat for 1 hour.

In a separate bowl, beat the yolk with cream and 4 tbsp. soup broth. When the cereal is completely cooked, remove the soup from the heat, remove the onion and cloves and stir in the cream with the yolk. Serve barley soup with tarragon immediately after preparation.