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Arpagyongy Kremleves (Cream of Pearl Barley Soup)

A home-style Arpagyongy Kremleves (Cream of Pearl Barley Soup) made with Bones Pork Amp Veal, Carrots Peeled Sliced, Parsnip Peeled Sliced, Pearl Barley Uncooked, and Butter Clarified. Save it, add the ingredients to your shopping list, and cook it tonight.

सामग्री

• 1 lb
• 2
• 1
• 1/2 cup
• 3 tbsp
• 1 tbsp
• 1/3 cup
• to taste
• 1/3 cup
• 1

विधि (झलक)

1. 1

   Cook bones and vegetables in 1 1/2 quarts water for about 2 hours.

2. 2

   Keep skimming the broth to remove scum.

3. 3

   Strain.

4. 4

   Add enough water to bring the amount to 1 1/2 quarts again.

5. 5

   Add barley to the broth and cook until it is soft.

6. 6

   Make a roux with butter and flour.

7. 7

   Cook the roux over low heat, stirring constantly, but do not let it become dark.

8. 8

   This should be a light roux.

9. 9

   Stir 1/3 cup cold water and 1/3 cup cold milk into the roux and whip until smooth.

10. 10

    Pour into soup and simmer it for 10 minutes.

11. 11

    Mix cream with egg yolk and put it in a soup tureen.

12. 12

    Just before serving, pour hot creamed soup over the yolk and cream mixture.