Fuvesleves (Herb Soup)

FUVESLEVES (HERB SOUP)

6 Preparation Time :

Categories : Soups

Amount Measure Ingredient -- Preparation Method -- -- --

1 t Marjoram leaves

1 t Thyme leaves

1 tb Chives --

1 pieces

1 t Applemint -- chopped

4 tb Butter, unsalted

1 tb Flour, all-purpose

6 c Water

1 t Salt

pn Pepper, black

3 Egg yolks

1 tb Sour cream

3 Rolls, hard -- cut in half,

-toasted

2 tablespoons butter for 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.

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