Fuvesleves (herb soup)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Marjoram leaves |
| 1 | teaspoon | Thyme leaves |
| 1 | tablespoon | Chives; 1\" pieces |
| 1 | teaspoon | Applemint; chopped |
| 4 | tablespoons | Butter, unsalted |
| 1 | tablespoon | Flour, all-purpose |
| 6 | cups | Water |
| 1 | teaspoon | Salt |
| pinch | Pepper, black | |
| 3 | eaches | Egg yolks |
| 1 | tablespoon | Sour cream |
| 3 | eaches | Rolls, hard; cut in half, toasted |
Directions
Cook all the herbs in 2 tablespoons butter for 2-3 minutes.
Sprinkle with flour, then stir and cook another 4 minutes. Set aside.
Pour 6 cups of water into a pot and bring to a slow simmer. Add salt and pepper.
Mix egg yolks, sour cream and remaining butter; whip into the simmering soup. Cook soup over low heat, stirring, until it thickens.
Add herbs and simmer another few minutes.
Place half of a toasted roll in a soup plate and ladle soup over it.
Notes: This recipe comes from Gyula Vasvary, master chef in the 1820's of Hungary.
MM conversion and upload by DonW1948@... / COH