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| Home -> [Eastern European, Hungarian, Soups & Stews, Stews] -> [Arpagyongy kremleves (cream of pearl barley soup) Recipe] |
Arpagyongy kremleves (cream of pearl barley soup)
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Eastern European, Hungarian, Soups & Stews, Stews |
Rating: |
0 |
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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 |
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Procedures:
| 1 | Cook bones and vegetables in 1 ?quarts water for about 2 hours. | | 2 | Keep skimming the broth to remove scum. | | 3 | Strain. | | 4 | Add enough water to bring the amount to 1 ?quarts again. | | 5 | Add barley to the broth and cook until it is soft. | | 6 | Make a roux with butter and flour. | | 7 | Cook the roux over low heat, stirring constantly, but do not let it become dark. | | 8 | This should be a light roux. | | 9 | Stir 1/3 cup cold water and 1/3 cup cold milk into the roux and whip until smooth. | | 10 | Pour into soup and simmer it for 10 minutes. | | 11 | Puree the soup in a blender or through a sieve. | | 12 | Adjust the salt to taste. | | 13 | Mix cream with egg yolk and put it in a soup tureen. | | 14 | Just before serving, pour hot creamed soup over the yolk and cream mixture. |
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