FUVESLEVES (HERB SOUP)

• 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