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As the chill of winter settles in, there's nothing quite as comforting as a hearty bowl of soup. Hearty soups have long been a cornerstone of comfort food, providing warmth and satisfaction during the colder months. Among the myriad of soup recipes available, Cozy Egg & Leek Barley Soup stands out for its unique blend of flavors and nourishing ingredients. This delightful dish combines the earthy, mild taste of leeks with the nutty texture of barley and the richness of poached eggs, creating a truly comforting meal that is both wholesome and satisfying.

Egg & Leek Barley Soup

Warm up this winter with a bowl of Cozy Egg & Leek Barley Soup, the perfect comfort food to soothe your soul. This nutritious dish features the earthy flavor of leeks, hearty pearl barley, and rich poached eggs, creating a wholesome meal that's easy to prepare. Packed with fiber and essential vitamins, each spoonful not only satisfies but also nourishes. Discover how to make this delightful soup and enjoy the warmth it brings to your kitchen.
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Ingredients
  

1 cup pearl barley

1 tablespoon olive oil

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

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: Start by rinsing the pearl barley under cold water. Drain well and set aside.

    Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5 minutes until they begin to soften. Stir in the minced garlic and cook for an additional minute, until fragrant.

      Add Vegetables: Incorporate the diced carrots and potatoes into the pot, mixing them with the leeks. Sauté for another 3-4 minutes.

        Cook the Barley: Pour in the vegetable broth and water. Once boiling, add the rinsed barley, thyme, salt, and pepper. Reduce the heat to low and let it simmer uncovered for about 30-40 minutes, or until the barley and vegetables are tender.

          Poach the Eggs: In a separate pot, bring water to a gentle simmer. Carefully crack each egg into a small bowl and then slide it into the simmering water one at a time. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.

            Finish the Soup: Once the barley is tender, adjust seasoning with salt, pepper, and lemon juice to taste. If desired, add more broth or water for a thinner consistency.

              Serve: Ladle the soup into bowls. Top each serving with a poached egg and garnish with fresh dill or parsley.

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