Instructions: 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.

Notes:
This recipe comes from Gyula Vasvary, master chef in the 1820s of Hungary.

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