spoon

Fuvesleves (Herb Soup)

10
Category : Soup

Yield: 6 Servings

Ingredients (Help):
1 ts Marjoram leaves
1 ts Thyme leaves
1 tb Chives; 1" pieces
1 ts Applemint; chopped
4 tb Butter, unsalted
1 tb Flour, all-purpose
6 c Water
1 ts Salt
pn Pepper, black
3 Egg yolks
1 tb Sour cream
3 Rolls, hard; cut in half,
-toasted

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@aol.com / COH

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