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When the weather turns chilly or when you're in need of a hearty meal that feels like a warm hug, Cozy Egg & Leek Barley Soup is the perfect solution. This deliciously comforting soup combines the nutty flavor of pearl barley, the subtle sweetness of leeks, and the richness of eggs, resulting in a dish that is not only satisfying but also packed with nutrition. Whether you're looking to serve your family a nourishing dinner or preparing meals for a busy week ahead, this soup fits the bill perfectly.

Egg & Leek Barley Soup

Warm up this season with a bowl of Cozy Egg & Leek Barley Soup, the ultimate comfort food! This delicious soup combines pearl barley, sweet leeks, and rich eggs to create a hearty meal that's both nutritious and satisfying. Packed with fiber, vitamins, and protein, it’s perfect for chilly evenings or quick lunches throughout the week. Easy to prepare, it offers a wonderful blend of flavors and textures that will delight your family and friends. Enjoy this nourishing dish any day!
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Ingredients
  

1 cup pearl barley

1 tablespoon olive oil

2 medium leeks, cleaned and sliced (use only the white and light green parts)

2 garlic cloves, minced

4 cups vegetable broth

2 cups water

2 medium carrots, diced

2 medium potatoes, diced

4 large eggs

1 teaspoon dried thyme

Salt and pepper to taste

Fresh dill or parsley, for garnish

Juice of 1 lemon

Instructions
 

Rinse the Barley: Begin by rinsing the pearl barley under cold running water. Ensure it's thoroughly cleaned and then drain well. Set aside for later use.

    Sauté the Aromatics: In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the sliced leeks and cook for approximately 5 minutes, stirring occasionally, until they become tender and translucent. Stir in the minced garlic and continue to sauté for about another minute, or until the garlic becomes fragrant.

      Add the Vegetables: Introduce the diced carrots and potatoes into the pot, stirring to combine them with the sautéed leeks. Sauté this mixture for an additional 3-4 minutes to allow the vegetables to soften slightly.

        Cook the Barley: Carefully pour in the vegetable broth and water, bringing the mixture to a rolling boil. Once boiling, add the rinsed barley, dried thyme, and season with salt and pepper. Reduce the heat to low and cover the pot slightly, allowing it to simmer for approximately 30-40 minutes, or until the barley and vegetables are completely tender.

          Poach the Eggs: While the soup is simmering, fill a separate pot with water and bring it to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water, one at a time. Poach the eggs for about 3-4 minutes, until the whites are set and the yolks remain runny. Once finished, carefully remove the eggs with a slotted spoon and set them aside on a plate.

            Finish the Soup: After the barley is tender, taste the soup and adjust the seasoning with salt, pepper, and the juice of one lemon according to your preference. If you prefer a thinner soup, feel free to add more broth or water at this stage.

              Serve: Ladle generous portions of the warm soup into bowls. Top each bowl with a perfectly poached egg and garnish with freshly chopped dill or parsley for a vibrant touch.

                Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings

                  Presentation Tips: Serve the soup in rustic bowls to enhance the cozy feel, and place a lemon wedge on the side for an extra splash of freshness! Enjoy your warming barley soup!