Arpagyongy Kremleves (Cream of Pearl Barley Soup)

• 1 pound pork bones and veal
• 2 each carrots peeled, sliced
• 1 each parsnips peeled, sliced
• 1/2 cup pearl barley uncooked
• 3 tablespoons ghee (clarified butter)
• 1 tablespoon flour, all-purpose
• 13 cup milk, whole
• 1 x salt
• 13 cup heavy whipping cream
• 1 each egg yolks

1. Cook bones and vegetables in 1 1/2 quarts water for about 2 hours.
2. Keep skimming the broth to remove scum.
3. Strain.
4. Add enough water to bring the amount to 1 1/2 quarts again.
5. Add barley to the broth and cook until it is soft.
6. Make a roux with butter and flour.
7. Cook the roux over low heat, stirring constantly, but do not let it become dark.
8. This should be a light roux.
9. Stir 13 cup cold water and 13 cup cold milk into the roux and whip until smooth.
10. Pour into soup and simmer it for 10 minutes.
11. Puree the soup in a blender or through a sieve.
12. Adjust the salt to taste.
13. Mix cream with egg yolk and put it in a soup tureen.
14. Just before serving, pour hot creamed soup over the yolk and cream mixture.

pork, carrots, parsnips, pearl barley, ghee, flour, milk, salt, heavy whipping cream, egg yolks

Taken from recipeland.com/recipe/v/arpagyongy-kremleves-cream-of-p-3381 (may not work)