arpagyongy kremleves (cream of pearl barley s

6 Servings
1 pounds Bones, pork & veal
2 eaches Carrots; peeled, sliced
1 each Parsnip; peeled, sliced
½ cup Pearl Barley; uncooked
3 tablespoons Butter; clarified
1 tablespoon Flour, all-purpose
⅓ cup Milk, whole
⅓ cup Heavy cream
1 each Egg yolks

Cook bones and vegetables in 1½ quarts water for about 2 hours.

Keep skimming the broth to remove scum. Strain. Add enough water to bring the amount to 1 ½ 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 ⅓ cup cold water and ⅓ 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.

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