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Recipe Name: Arpagyongy Kremleves (cream Of Pearl Barley Soup) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

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
1/3 Cup(s) Heavy cream
1 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. File

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

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