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

 * 1) Cook bones and vegetables in 1½ quarts water for about 2 hours.
 * 2) Keep skimming the broth to remove scum. Strain.
 * 3) Add enough water to bring the amount to 1½ quarts again.
 * 4) Add barley to the broth and cook until it is soft.
 * 5) Make a roux with butter and flour.
 * 6) Cook the roux over low heat stirring constantly but do not let it become dark.
 * 7) This should be a light roux.
 * 8) Stir ⅓ cup cold water and ⅓ cup cold milk into the roux and whip until smooth.
 * 9) Pour into soup and simmer it for 10 minutes.
 * 10) Puree the soup in a blender or through a sieve.
 * 11) Adjust the salt to taste.
 * 12) Mix cream with egg yolk and put it in a soup tureen.
 * 13) Just before serving pour hot creamed soup over the yolk and cream mixture.