Recipe#6237

Title: ARPAGYONGY KREMLEVES (CREAM OF PEARL BARLEY S

SOAR

   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.