Arpagyongy Kremleves (Cream Of Pearl Barley S Recipe
1 lb Bones, pork & veal
2 each Carrots, peeled, sliced
1 each Parsnip, peeled, sliced
1/2 cup Pearl Barley, uncooked
3 tablespoon Butter, clarified
1 tablespoon Flour, all-purpose
1/3 cup Milk, whole
1/3 cup Heavy cream
1 each 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 sufficient 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
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.
to Grain Recipes
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