** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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