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

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