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. ---------------------------------------------------------------------------
Nutrition
Ingredients
