Arpagyongy Kremleves (Cream of Pearl Barley Soup)
Submitted by annl
Traditional Hungarian cream of pearl barley soup made with pork and veal broth, a light roux, and finished with egg yolk and cream. Velvety and soul-warming.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minArpagyongy Kremleves is one of those old Hungarian soups your grandmother would have simmered all afternoon.
Pork and veal bones cook low with carrots and parsnips to build a clean, rich broth. Pearl barley goes in next, softening until it practically dissolves into the liquid. A light roux thickens things just enough, and then the whole pot gets blended silky smooth.
The finishing touch is what makes this special: a mixture of heavy cream and egg yolk waiting in the bottom of the tureen. When the hot soup hits it, everything comes together into something luxuriously velvety.
Kitchen Tips
- Skim the broth frequently during the first hour to keep it clear
- Keep the roux light in color. You want thickening power without toasty flavor competing with the barley
- Temper the egg yolk mixture by adding the hot soup slowly, not all at once, to prevent curdling
- This soup reheats well but gently. Never bring it to a full boil after adding the cream and egg
Ingredients
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.
Purée 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.
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