Arpagyongy Kremleves

==Ingredients==
* 1 lb bones pork and veal
* 2 ea carrots, peeled sliced
* 1 ea parsnip, peeled sliced
* ½ cup pearl barley, uncooked
* 3 tbsp clarified butter
* 1 tbsp all-purpose flour 
* ⅓ cup milk whole salt
* ⅓ cup heavy cream
* 1 egg yolks
==Directions==
# Cook bones and vegetables in 1½ quarts water for about 2 hours.
# Keep skimming the broth to remove scum. Strain.
# Add enough water to bring the amount to 1½ 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 ⅓ cup cold water and ⅓ 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.
Category:Hungarian Meat Dishes
Category:Pearl barley Recipes
Category:Heavy cream Recipes
Category:Parsnip Recipes
Category:Carrot Recipes
Category:Veal Recipes
Category:Pork Recipes
Category:Recipes that need photos