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Arpagyongy Kremleves




Source of Recipe


Internet


Recipe Introduction


Cream of pearl barley soup


List of Ingredients




1 lb Bones pork & veal
2 ea Carrots; peeled sliced
1 ea Parsnip; peeled sliced
1/2 c Pearl Barley; uncooked
3 tb Butter; clarified
1 tb Flour all-purpose
1/3 c Milk whole Salt
1/3 c Heavy cream
1 ea Egg yolks



Recipe



Cook bones and vegetables in 1 1/2 quarts water for about 2 hours. Keep skimming the broth to remove scum. Strain. Add enough water to bring the amount to 1 1/2 quarts again. Add barley to the broth and cook until it is soft. Make a roux with butter and flour. Cook the roux over low heat stirring constantly but do not let it become dark. This should be a light roux. Stir 1/3 cup cold water and 1/3 cup cold milk into the roux and whip until smooth. Pour into soup and simmer it for 10 minutes. Puree the soup in a blender or through a sieve. Adjust the salt to taste. Mix cream with egg yolk and put it in a soup tureen. Just before serving pour hot creamed soup over the yolk and cream mixture.