Arpagyongy Kremleves (Cream Of Pearl Barley Soup) Recipe

1. 1

   Cook bones and vegetables in 1 1/2 qts water for about 2 hrs.

2. 2

   Keep skimming the broth to remove scum.

3. 3

   Strain.

4. 4

   Add in sufficient water to bring the amount to 1 1/2 qts again.

5. 5

   Add in barley to the broth and cook till it is soft.

6. 6

   Make a roux with butter and flour.

7. 7

   Cook the roux over low heat, stirring constantly, but don't let it become dark.

8. 8

   This should be a light roux.

9. 9

   Stir 1/3 c. cool water and 1/3 c. cool lowfat milk into the roux and whip till smooth.

10. 10

    Pour into soup and simmer it for 10 min.

11. 11

    Puree the soup in a blender or possibly through a sieve.

12. 12

    Adjust the salt to taste.

13. 13

    Mix cream with egg yolk and put it in a soup tureen.

14. 14

    Just before serving, pour warm creamed soup over the yolk and cream mix.

* Per serving · 4 servings · Values may vary.

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