Fuvesleves (Herb Soup)

• 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

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.

marjoram leaves, thyme, chives, apple mint, unsalted butter, flour, water, salt, black pepper, egg yolks, sour cream, hard rolls

Taken from www.food.com/recipe/fuvesleves-herb-soup-66676 (may not work)