Creamy Barley And Carrot Soup

Ingredients

• ¼ cup well-washed barley
• 1 bay leaf
• 1 small blade of mace
• 1½ cups cold water
• 1 small onion, finely chopped
• 2 French carrots, diced
• 1 cup milk
• 4 heaping tablespoons butter
• Salt and pepper to taste
• 1 egg yolk
• 2 tablespoons cream

Method

1. 1 Combine barley, bay leaf, mace, and cold water in a pot. Boil slowly for three hours.
2. 2 Remove the bay leaf and mace. Add the chopped onion and diced carrots, cooking until tender.
3. 3 Stir in the milk and butter. Season with salt and pepper, then bring to a boil.
4. 4 Remove from heat. Whisk the egg yolk with cream, then stir into the hot soup to temper.