Arpagyongy Kremleves (Cream of Pearl Barley Soup)

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Time to Prepare this Recipe 90 minutes Prep: 30 minutes Cook: 60 minutes
Calories Per Serving and Nutrition Information 175 calories per serving view nutrition facts
# of servings this recipe makes 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 11.0g17%
 Saturated Fat 7.0g35%
 Trans Fat 0.0g
Cholesterol 35mg12%
Sodium 66mg3%
Total Carbohydrate 17.0g6%
 Dietary Fiber 3.0g13%
 Sugars 2.0g
Protein 3.0g5%
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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