Fuvesleves (Herb Soup) Recipe

Name: Fuvesleves (Herb Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon marjoram leaves, 1 teaspoon thyme leaves, 1 tablespoon chives, cut in 1 inch pieces, 1 teaspoon apple mint, chopped, and more.

Yes, Fuvesleves (Herb Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fuvesleves (Herb Soup)

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