| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Soups/stews, Hungary, Upload | 6 | Servings | |
INGREDIENTS
| 1 | lb | Bones, pork & veal |
| 2 | Carrots; peeled, sliced | |
| 1 | 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 | Egg yolks |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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