Recipe#6244

Title: FUVESLEVES (HERB SOUP)

    Notes: This recipe comes from Gyula Vasvary, master
  chef in the 1820's of Hungary.
  
 conversion and upload by DonW1948@aol.com

   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.