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| Fuvesleves (Herb Soup) Recipe |
Category: Soups
Rating:
N/A
Servings: 6
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Ingredients
1 teaspoon marjoram leaves
1 teaspoon thyme leaves
1 tablespoon chives; 1 pieces
1 teaspoon applemint; chopped
4 tablespoon butter, unsalted
1 tablespoon flour, all-purpose
6 cup water
1 teaspoon salt
1 pinch pepper, black
3 egg yolks
1 tablespoon sour cream
3 rolls, hard; cut in half, toasted
Cooking Directions:
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
soups
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