Arpagyongy Kremleves (cream Of Pearl Barley Soup) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Bones, pork & veal
2 each: Carrots, peeled, sliced
1 each: Parsnip, peeled, sliced
1/2 cup: Pearl Barley, uncooked
3 tbsp: Butter, clarified
1 tbsp: Flour, all-purpose
1/3 cup: Milk, whole
Salt,
1/3 cup: Heavy 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.
Source from luhu.jp
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.
Source from luhu.jp