Fuvesleves (herb Soup) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Marjoram leaves,
1 tsp: Thyme leaves,
1 tbsp: Chives, 1" pieces
1 tsp: Applemint, chopped
4 tbsp: Butter, unsalted
1 tbsp: Flour, all-purpose
6 cup: Water,
1 tsp: Salt,
pn Pepper, black
3: Egg yolks,
1 tbsp: 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
1820s of Hungary.
MM conversion and upload by DonW1948@aol.com / COH
Source from luhu.jp
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
1820s of Hungary.
MM conversion and upload by DonW1948@aol.com / COH
Source from luhu.jp
Tags
Soups