*  Exported from  MasterCook  *
 
               ARPAGYONGY KREMLEVES (CREAM OF PEARL BARLEY S
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/stews                      Hungarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
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