Herb cream soup with poached egg and lemon balm and ham rolls

Sheila Zhang
very easy
5 1
Light starter for the spring menu: The fresh green is pureed in the broth at the very end, thus preserving colour and aromas.
50 mins
50 mins


Servings: 4
  • 1 Onion
  • 300 g Potatoes
  • 2 TABLESPOONS Butter
  • 2 TEASPOONS Vegetable broth (instant)
  • 5 Stem/s Lemon balm
  • 2 Disc/s cooked ham
  • 4 TABLESPOONS Double cream cheese
  • 300 g frozen peas
  • 2 Federation Parsley
  • 1/2 bunch Mint
  • 7-10 Tbsp Salt
  • 3 TABLESPOONS Vinegar
  • 4 very fresh eggs
  • 7-10 Tbsp wooden skewers


  1. 1

    For the soup, peel and chop the onion. Peel, wash and chop the potatoes. Heat butter in a pot. Fry diced onion until transparent. Add potatoes, stock and about 1 1⁄4 l water. Bring to the boil, cover and cook for about 20 minutes.

  2. 2

    For the skewers, wash the lemon balm, dab dry and remove the leaves. Spread 1 tablespoon cream cheese on each slice of ham. Cover with lemon balm and roll up. Cut into small rolls and put on skewers.

  3. 3

    For the soup, add frozen peas to the soup, bring to the boil again and simmer for about 3 minutes. In the meantime wash parsley and mint and pluck off the leaves. Add 2 tbsp. cream cheese to the soup and puree finely. Season to taste with salt and pepper.

  4. 4

    For the eggs, boil approx. 1 1⁄2 l water with vinegar in a wide pot. Beat the eggs one by one into a cup and carefully slide them into the boiling water. Let them simmer at low heat for about 5 minutes, while pulling the egg white over the egg yolk with a tablespoon. Lift out the eggs and let them drain well. Serve the soup with the ham rolls and eggs. Bread tastes good with it.

Nutrition Facts

300 kcal
20 g
16 g
17 g