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  Recipe Home » Soups » Fuvesleves (Herb Soup)
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  Fuvesleves (Herb Soup)
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 225
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
pinch Pepper, black
3 Egg yolks
1 tbsp Sour cream
3 Rolls, hard, cut in half, toasted
Instructions:
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
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