Ingredients :

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1 t Marjoram leaves
1 t Thyme leaves
1 tb Chives -- 1" pieces
1 t Applemint -- chopped
4 tb Butter, unsalted
1 tb Flour, all-purpose
6 c Water
1 t Salt
pn Pepper, black
3 Egg yolks
1 tb Sour cream
3 Rolls, hard -- cut in half,
-toasted

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Method :

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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.