Arpagyongy Kremleves (Cream of Pearl Barley Soup)

Name: Arpagyongy Kremleves (Cream of Pearl Barley Soup)
Cook time: P1H
Total time: P1H30M
Yield: 6
Cuisine: Hungarian
Ingredients: pork bones; carrots; parsnips; pearl barley; ghee (clarified butter); flour; milk, whole; salt; heavy whipping cream; egg yolks

Submitted by annl

YIELD

6 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

POUND PORK BONES
and veal *

EACH CARROTS
peeled, sliced

EACH PARSNIPS
peeled, sliced *

CUP PEARL BARLEY
uncooked

TABLESPOONS GHEE (CLARIFIED BUTTER)

TABLESPOON ALL-PURPOSE FLOUR

⅓

CUP MILK, WHOLE

X SALT *

⅓

CUP HEAVY WHIPPING CREAM

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.