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Arpagyongy Kremleves (Cream Of Pearl Barley S

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      Title: ARPAGYONGY KREMLEVES (CREAM OF PEARL BARLEY S
 Categories: Soups/stews, Hungary, Upload, Hungarian
      Yield: 6 Servings
 
      1 lb Bones, pork & veal
      2 ea Carrots; peeled, sliced
      1 ea Parsnip; peeled, sliced
    1/2 c  Pearl Barley; uncooked
      3 tb Butter; clarified
      1 tb Flour, all-purpose
    1/3 c  Milk, whole
           Salt
    1/3 c  Heavy cream
      1 ea Egg yolks
 
    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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