Recipe by Chef Pano Karatassos
Demonstrated at Ponce City Farmers Market on September 13, 2016

Ingredients

For the chicken:

• 1 half chicken breast
• 2 cups milk
• 1 clove garlic
• 3 sprigs of thyme
• salt and pepper to taste

For the barley:

• 2 tbsp canola oil
• 1 tbsp shallots, minced fine
• 1 cup organic pearled barley
• 2 1/4 cups water
• 1 bayleaf
• salt and pepper to taste

For soup:

• 1 quart chicken stock or broth
• 7 egg yolks
• 1 cup lemon juice
• 2 cups arugula, julienned
• 1 cup basil
• 1/2 cup scallions

Directions

For the chicken:
Season the chicken with salt and pepper and place all ingredients in a pot. Gently bring to a simmer and cook for 10 minutes or until the chicken is done.

For the barley:
Sweat the shallots in canola oil for one minute and add in the barley. Pour the remaining ingredients, bring to simmer, cover with a lid and cook on low for 20 minutes or until done.

For the soup:
Place the stock and eggs in a pot, bring to a simmer and blend with a hand blender or whisk all the while. Season with lemon, salt and pepper and garnish with arugula.

Add in chicken and barley to the soup and stir to mix all ingredients.