Herb Soup
Fuvesleves

1 tsp marjoram leaves
1 tsp thyme leaves
1 Tbs chives 1" pieces
1 Tbs butter
1 Tbs flour
6 cups water
salt and pepper to taste
3 egg yolks
1 Tbs sour cream
3 hard rolls cut in half and toasted


Cook all the herbs in 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.