Recipe - Arpagyongy Kremleves (Cream Of Pearl Barley Soup)

1 pound Bones, pork & veal
2 Carrots; peeled, cut or sliced up
1 Parsnip; peeled, cut or sliced up
One half cup Pearl Barley; uncooked
3 tablespoon Butter; clarified
1 tablespoon Flour, allpurpose
1/3 cup Milk, whole
Salt
1/3 cup Heavy cream
1 Egg yolks

Cook bones and vegetables in 1 One half quarts water for about 2 hours. Keep
skimming the broth to remove scum. Strain. Add enough water to bring the
amount to 1 One half 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