Side Pannel
Fuvesleves (Herb Soup)
Ingredients List
- 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
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.
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.
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