Ingredients: 1 Lb bones (pork and veal) or 6 cups stock 2 carrots sliced 1 parsnip sliced 1/2 cup pearl barley (uncooked) 3 Tbs butter 1 Tbs flour 1/3 cup milk salt 1/3 cup heavy cream 1 egg yolk Directions:Cook bones and vegetables in 6 cups water for about 2 hours. Keep skimming the broth to remove scum. Strain. Add enough water to bring the amount to 6 cup 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 add to soup in a tureen just before serving. |