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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Arpagyongy Kremleves (cream Of Pearl Barley S

Recipe Tags: Ice Cream Recipes

Date Added: January 28, 2013


1 Pound Bones pork & veal
2 Unit Carrots peeled, sliced
1 Unit Parsnip peeled, sliced
1/2 Cup Barley uncooked
3 Tablespoons Butter clarified
1 Tablespoon Flour all-purpose
1/3 Cup Milk whole
1 Unit Salt to 1 ts
1/3 Cup Heavy Cream to taste
1 Unit Egg yolks (up to 5)
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1. Cook bones and vegetables in 1 1/2 quarts water for about 2 hours.

2. Keep skimming the broth to remove scum. Strain.

3. Add enough water to bring the amount to 1 1/2 quarts again.

4. Add barley to the broth and cook until it is soft.

5. Make a roux with butter and flour. Cook the roux over low heat, stirring constantly, but do not let it become dark.

6. 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.

7. Pour into soup and simmer it for 10 minutes.

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

9. Adjust the salt to taste. Mix cream with egg yolk and put it in a soup tureen.

10. Just before serving, pour hot creamed soup over the yolk and cream mixture.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Malt allergies.
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