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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Directions: 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.
Ingredients:
1 Pound(s) Bones, pork & veal
2 Carrots; peeled, sliced
1 Parsnip; peeled, sliced
1/2 Cup(s) Pearl Barley; uncooked
3 Tablespoon(s) Butter; clarified
1 Tablespoon(s) Flour, all-purpose
1/3 Cup(s) Milk, whole
1/3 Cup(s) Madeira
1 Egg yolks |
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