Yield: 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.