Arpagyongy Kremleves (Cream of Pearl Barley Soup)

Yields:	6 servings
Rate this Recipe

	Preparation	30 minutes
	Cooking	60 minutes
	Ready In	90 minutes

Ingredients

1	pound	pork bones	and veal
2	each	carrots	peeled, sliced
1	each	parsnip	peeled, sliced
1/2	cup	pearl barley	uncooked
3	tablespoons	ghee (clarified butter)
1	tablespoon	flour, all-purpose
1/3	cup	milk, whole
1	x	salt
1/3	cup	heavy whipping cream
1	each	egg yolks

Directions

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.

del.icio.us

Member Review

Ham and Cheese Potatoes Au Gratin

Not fancy just tastes good. Add a salad for quick meal.

Reviewed by ivy 310

Recent Reviews