Recipe - Fuvesleves (Herb Soup)

1 teaspoon Marjoram leaves
1 teaspoon Thyme leaves
1 tablespoon Chives; 1" pieces
1 teaspoon Applemint; chopped
4 tablespoon Butter, unsalted
1 tablespoon Flour, allpurpose
6 cup Water
1 teaspoon Salt
pn Pepper, black
3 Egg yolks
1 tablespoon Sour cream
3 Rolls, hard; cut in half,
toasted

Cook all the herbs in 2 tablespoons butter for 23 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@aol.com / COH

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini