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90 minutes
Prep: 30 minutes
Cook: 60 minutes
175 calories per serving view nutrition facts
6 servings
suggest servings
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| 1 | pound | pork bones | and veal |
| 2 | each | carrots | peeled, sliced |
| 1 | each | parsnip | peeled, sliced |
| 1/2 | cup | pearl barley | uncooked |
| 3 | tablespoons | ghee (clarified butter) | |
| 1 | tablespoon | flour, all-purpose | |
| 1/3 | cup | milk, whole | |
| 1 | x | salt | |
| 1/3 | cup | heavy whipping cream | |
| 1 | each | egg yolks |
Cook bones and vegetables in 1 1/2 quarts water for about 2 hours. Keep skimming the broth to remove scum. Strain. Add enough water to bring the amount to 1 1/2 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.
| % Daily Value* | |
| Total Fat 11.0g | 17% |
| Saturated Fat 7.0g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 66mg | 3% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 3.0g | 13% |
| Sugars 2.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 76% | Vitamin C | 2% | |
| Calcium | 4% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Good recipie but it is much better to leave in in the fridge for two weeks before serving! It takes time for the pickling to get through the meat!
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
