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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This recipe comes from Gyula Vasvary, master chef in the 1820's of Hungary. I haven't tried this but thought it looked interesting. Ingredients:
1 teaspoon marjoram leaves |
1 teaspoon thyme leaves |
1 tablespoon chives, cut in 1 inch pieces |
1 teaspoon apple mint, chopped |
4 tablespoons unsalted butter |
1 tablespoon all-purpose flour |
6 cups water |
1 teaspoon salt |
1 pinch black pepper |
3 egg yolks |
1 tablespoon sour cream |
3 hard rolls, cut in half,toasted |
Directions:
1. Cook all the herbs in 2 tablespoons butter for 2-3 minutes.
2. Sprinkle with flour, then stir and cook another 4 minutes.
3. Set aside.
4. Pour 6 cups of water into a pot and bring to a slow simmer.
5. Add salt and pepper.
6. Mix egg yolks, sour cream and remaining butter; whip into the simmering soup.
7. Cook soup over low heat, stirring, until it thickens.
8. Add herbs and simmer another few minutes.
9. Place half of a toasted roll in a soup plate and ladle soup over it.
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