Arpagyongy Kremleves (Cream of Pearl Barley Soup)

Title:
Arpagyongy Kremleves (Cream of Pearl Barley Soup)

Yield:
6 Servings

Categories:
Soups,
Hungary




Ingredients:





     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.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip