Arpagyongy kremleves (cream of pearl barley soup)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| Salt | ||
| ⅓ | cup | Heavy cream |
| 1 | each | Egg yolks |
Directions
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.
MM and upload by DonW1948@... / CH