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Title: Arpagyongy Kremleves (Cream of Pearl Barley Soup)
Categories: Soups, Offal, Vegetables, Dairy, Grains
Yield: 6 Servings

1 lb Pork & veal bones
2 lg Carrots; peeled, sliced
1 lg Parsnip; peeled, sliced
1/2 c Pearl Barley; uncooked
3 tb Butter; clarified
1 tb All-purpose flour
1/3 c Whole milk
Salt
1/3 c Heavy cream
1 lg Egg yolk

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.

Serves six

From: http://www.recipesource.com

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... January 6, 2021. ANOTHER day that will live in infamy!
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