1 lb 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
1 salt
1/3 cup heavy cream
1 each egg yolks
A Recipe for
Arpagyongy Kremleves (Cream Of Pearl Barley S
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This Recipe for Arpagyongy Kremleves (Cream Of Pearl Barley S is one of thousands in the Recipes-to-go Fruit Cookbook.
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Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
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This is a recipe for Arpagyongy Kremleves (Cream Of Pearl Barley S from the recipe cookbook of Recipes-to-go (Fruit)
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Food Tip |
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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: 6
Arpagyongy Kremleves (Cream Of Pearl Barley S Recipe brought to you by Recipes To-Go