Arpagyongy Kremleves

Ingredients

 * 1 lb Bones Pork & Veal
 * 2 ea Carrots; peeled sliced
 * 1 ea parsnip; peeled sliced
 * 1/2 c pearl barley; uncooked
 * 3 tb butter; clarified
 * 1 tb flour all-purpose
 * 1/3 c milk whole salt
 * 1/3 c heavy cream
 * 1 ea egg yolks

Directions

 * 1) Cook bones and vegetables in 1 1/2 quarts water for about 2 hours. Keep skimming the broth to remove scum. Strain.
 * 2) 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.
 * 3) Cook the roux over low heat stirring constantly but do not let it become dark. This should be a light roux.
 * 4) 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.
 * 5) 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.