Arpagyongy Kremleves (Cream Of Pearl Barley S Recipe
Recipe Ingredients
1 lb Bones, pork & veal
2 each Carrots, peeled, sliced
1 each Parsnip, peeled, sliced
1/2 cup Pearl Barley, uncooked
3 tablespoon Butter, clarified
1 tablespoon Flour, all-purpose
1/3 cup Milk, whole
Salt
1/3 cup Heavy cream
1 each Egg yolks
Recipe Preparation
Cook bones and vegetables in 1 1/2 quarts water for about 2 hours.
Keep skimming the broth to remove scum. Strain. Add sufficient 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.
Servings: 6
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Arpagyongy Kremleves (Cream Of Pearl Barley S Recipe from the Recipes 4U Collection
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This Arpagyongy Kremleves (Cream Of Pearl Barley S Recipe is one of our Grain Recipes, which are collected from visitor submissions and open source collections. It goes without saying that, as we have more than 50,000 recipes in the cookbook it would be a massive culinary exercise to prepare every recipe on our site, so please take care, and double check everything and don`t trust the information implicitly. If you spot any thing that looks wrong, please tell us.
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