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  • Arpagyongy Kremleves (Cream Of Pearl Barley Soup)

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    Arpagyongy Kremleves (Cream Of Pearl Barley Soup)
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Bones, pork & veal
    • 2 x Carrots, peeled, sliced
    • 1 x Parsnip, peeled, sliced
    • 1/2 c. Pearl Barley, uncooked
    • 3 Tbsp. Butter, clarified
    • 1 Tbsp. Flour, all-purpose
    • 1/3 c. Lowfat milk, whole Salt
    • 1/3 c. Heavy cream
    • 1 x Egg yolks

    Directions

    1. Cook bones and vegetables in 1 1/2 qts water for about 2 hrs. Keep skimming the broth to remove scum. Strain. Add in sufficient water to bring the amount to 1 1/2 qts again. Add in barley to the broth and cook till it is soft.
    2. Make a roux with butter and flour. Cook the roux over low heat, stirring constantly, but don't let it become dark. This should be a light roux.
    3. Stir 1/3 c. cool water and 1/3 c. cool lowfat milk into the roux and whip till smooth. Pour into soup and simmer it for 10 min.
    4. Puree the soup in a blender or possibly through a sieve. Adjust the salt to taste.
    5. Mix cream with egg yolk and put it in a soup tureen. Just before serving, pour warm creamed soup over the yolk and cream mix.

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