Arpagyongy kremleves
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[edit] Description
[edit] Ingredients
- 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
[edit] Directions
- 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.
Categories: Hungarian Recipes | Hungarian Meat Dishes | Boiled Parsnip Recipes | Parsnip Side Dish Recipes | Pearl barley Recipes | Heavy cream Recipes | Parsnip Recipes | Butter Recipes | Barley Recipes | Cream Recipes | Flour Recipes | Water Recipes | Veal Recipes | Pork Recipes | Salt Recipes | Milk Recipes | Egg Recipes | Carrot Recipes
