Cream of Pearl Barley Soup

Árpagyöngy Krémleves


  • 1 pound pork and veal bones
  • 2 carrots, peeled and sliced
  • 1 parsnip, peeled and sliced
  • ½ cup uncooked pearl barley
  • 3 tablespoons butter, clarified
  • 1 tablespoon flour
  • cup milk
  • Salt
  • cup heavy cream
  • 1 egg yolk


  1. In a 3-quart soup pot cook the bones and vegetables in quarts water for about 2 hours. Keep skimming the broth to remove impurities.
  2. Strain. Add enough water to bring the amount to quarts again.
  3. Add barley to the broth and cook until it is soft.
  4. Make a roux with clarified butter and flour. Cook the roux over low heat, stirring constantly, but do not let it become dark. This should be a light roux.
  5. Stir cup cold water and cup cold milk into the roux and whip till smooth.
  6. Pour thickening into soup and simmer it for 10 minutes.
  7. Purée the soup in a blender or through a sieve. Adjust salt to taste.
  8. Mix cream with egg yolk and put it in a soup tureen. Just before serving pour hot creamed soup over.