2 1/2 to 3 lb. chicken
1/2 tsp. white pepper
2 leeks, 1/2 inch slices
2 stalks celery, 1/2 inch slices
6 sprigs parsley
2 egg yolks
5 whole cloves
4 c. chicken stock
1/2 c. pearl barley
1 tsp. salt
2 tbsp. butter
2 carrots, 1/2 inch slices
1 med. onion, thinly sliced
1/2 tsp. thyme
2 tbsp. heavy cream
1/4 tsp. nutmeg
1 qt. water
2 tbsp. lemon juice

Sprinkle chicken with 1/2 teaspoon salt and the pepper. Melt butter in large, heavy saucepan over low heat. Remove from heat and add leeks, carrots, celery and onion. Place parsley and thyme on top. Layer chicken over vegetables. Sprinkle cloves and nutmeg over chicken. Cover and cook over moderate low heat for 10 minutes. Add chicken stock, cover and simmer about 30 minutes or until chicken is tender. Remove bones from chicken. Strain stock and remove any fat. Add chicken back to stock and vegetables. Boil the water and add barley and 1/2 teaspoon salt.

Cover and cook 40-45 minutes until barley is tender. Bring stock to simmer over low heat. Beat egg yolks, cream and lemon juice. Gradually ladle simmering stock, 1 ladleful, into egg mixture. Then stir mixture back into soup and cook over low heat, stirring frequently until thickened, 5 minutes. I add remaining 1/2 cup carton of cream (optional). Add barley to soup.