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Arpagyongy Kremleves (Cream of Pearl Barley Soup)















Trans-fat Free, Good source of fiber, Low Sodium


1 pound pork bones
and veal
2 each carrots
peeled, sliced
1 each parsnips
peeled, sliced
½ cup pearl barley
3 tablespoons ghee (clarified butter)
1 tablespoon all-purpose flour
cup milk, whole
1 x salt
cup heavy whipping cream
1 each egg yolks


Cook bones and vegetables in 1½ quarts water for about 2 hours. Keep skimming the broth to remove scum. Strain. Add enough water to bring the amount to 1½ 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 ⅓ cup cold water and ⅓ cup cold milk into the roux and whip until smooth. Pour into soup and simmer it for 10 minutes.

Purée 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 17558% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 66mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 13%
Sugars g
Protein 5g
Vitamin A 76% Vitamin C 2%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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