Prep 10 mins
Cook 30 mins
This recipe comes from Gyula Vasvary, master chef in the 1820's of Hungary. I haven't tried this but thought it looked interesting.
- 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
- 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.