Arpagyongy Kremleves (Cream of Pearl Barley Soup) 1 lb Bones, pork & veal
2 Carrots; peeled, sliced
1 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 Egg yolks
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.
Arpagyongy Kremleves (Cream of Pearl Barley Soup) printer friendly version located here. (Just the recipe. Nothing else.)
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