Arpagyongy Kremleves (Cream of Pearl Barley Soup)

90 minutes Prep: 30 minutes Cook: 60 minutes

175 calories per serving view nutrition facts

6 servings suggest servings

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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.

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Nutrition Facts

Serving Size 72g

Amount per Serving

Calories 175 58% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 7.0g	35%
Trans Fat 0.0g
Cholesterol 35mg	12%
Sodium 66mg	3%
Total Carbohydrate 17.0g	6%
Dietary Fiber 3.0g	13%
Sugars 2.0g
Protein 3.0g	5%

Vitamin A	76%		Vitamin C	2%
Calcium	4%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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