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| Home -> [Eastern European, Hungarian, Soups & Stews] -> [Fuvesleves (herb soup) Recipe] |
Fuvesleves (herb soup)
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Eastern European, Hungarian, Soups & Stews |
Rating: |
0 |
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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
| each | Egg yolks | | 1
| tbsp | Sour cream | | 3
| each | Rolls, hard, cut in half | | | -toasted |
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Procedures:
| 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. | | 10 | Notes: this recipe comes from gyula vasvary, master chef in the 1820"s of hungary |
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