| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Soups | 6 | Servings | |
INGREDIENTS
| 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 |
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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