Arpagyongy Kremleves (Cream of Pearl Barley Soup)
Yield
6 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork bones
and veal |
* |
| 2 | each |
carrots
peeled, sliced |
|
| 1 | each |
parsnips
peeled, sliced |
*
|
| ½ | cup |
pearl barley
uncooked |
|
| 3 | tablespoons |
ghee (clarified butter)
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ⅓ | cup |
milk, whole
|
|
| 1 | x |
salt
|
*
|
| ⅓ | cup |
heavy whipping cream
|
|
| 1 | each |
egg yolks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork bones
and veal |
* |
| 2 | each |
carrots
peeled, sliced |
|
| 1 | each |
parsnips
peeled, sliced |
*
|
| 118 | ml |
pearl barley
uncooked |
|
| 45 | ml |
ghee (clarified butter)
|
|
| 15 | ml |
all-purpose flour
|
|
| 79 | ml |
milk, whole
|
|
| 1 | x |
salt
|
*
|
| 79 | ml |
heavy whipping cream
|
|
| 1 | each |
egg yolks
|
*
|
Directions
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.
