*  Exported from  MasterCook  *
 
                           FUVESLEVES (HERB SOUP)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 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
 
     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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