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Add a photoServings: 6
Ingredients
- 1 lb Bones, pork & veal
- 2 x Carrots, peeled, sliced
- 1 x Parsnip, peeled, sliced
- 1/2 c. Pearl Barley, uncooked
- 3 Tbsp. Butter, clarified
- 1 Tbsp. Flour, all-purpose
- 1/3 c. Lowfat milk, whole Salt
- 1/3 c. Heavy cream
- 1 x Egg yolks
Directions
- Cook bones and vegetables in 1 1/2 qts water for about 2 hrs. Keep skimming the broth to remove scum. Strain. Add in sufficient water to bring the amount to 1 1/2 qts again. Add in barley to the broth and cook till it is soft.
- Make a roux with butter and flour. Cook the roux over low heat, stirring constantly, but don't let it become dark. This should be a light roux.
- Stir 1/3 c. cool water and 1/3 c. cool lowfat milk into the roux and whip till smooth. Pour into soup and simmer it for 10 min.
- Puree the soup in a blender or possibly through a sieve. Adjust the salt to taste.
- Mix cream with egg yolk and put it in a soup tureen. Just before serving, pour warm creamed soup over the yolk and cream mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 6 servings | |
| Calories 150 | |
| Calories from Fat 76 | 51% |
| Total Fat 8.61g | 11% |
| Saturated Fat 5.32g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 63mg | 3% |
| Potassium 133mg | 4% |
| Total Carbs 16.55g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 1.71g | 1% |
| Protein 2.61g | 4% |
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