| Ingredients: 1 Pound(s) Bones, pork & veal 2 Carrots, peeled sliced 1 Parsnip, peeled sliced 1/2 Cup(s) Pearl Barley, uncooked 3 Tablespoon(s) Butter, clarified 1 Tablespoon(s) Flour, all-purpose 1/3 Cup(s) Milk, whole Salt 1/3 Cup(s) Heavy cream 1 Egg yolks |
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 169 Calories From Fat: 55 Total Fat: 6.3g Cholesterol: 49.2mg Sodium: 85.7mg Potassium: 333.1mg Carbohydrates: 25.7g Fiber: 5.6g Sugar: 4.3g Protein: 3.7g |