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Egg Drop Soup
A rich and aromatic chicken soup with pearl barley and fragrant spiced milk broth.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Pour boiling water over the pearl barley and let it soak for at least an hour.
Cover the chicken with 2 liters of water and bring to a boil. Once cooked through, remove the chicken from the broth and cut into bite-sized pieces. Strain the broth.
Finely dice the onion and grate the carrot on the large holes of a box grater. Sauté the vegetables in the pot for about 5 minutes. Add the drained barley, pour in the broth, and simmer until the barley is tender.
Melt the butter, stir in the spices to bloom them, then pour in the milk and heat through until just about to boil.
Pour the spiced milk into the pot with the barley and vegetables. Add the shredded chicken and fresh herbs. Simmer gently for about 5 minutes, then season with salt to taste.
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