Herb soup with poached egg and herb ham rolls

Name: Herb soup with poached egg and herb ham rolls
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 2 TABLESPOONS Butter or margarine; 300 g Potatoes; 1-2 TEASPOONS Instant vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp freshly grated nutmeg; 2 Federation Parsley; 1/2 bunch Mint; 1/2 Pot of lemon balm; 2 discs cooked ham (approx. 25 g each); 4 TABLESPOONS Double cream cream cheese; 300 g frozen peas; 3-5 Tbsp White wine vinegar; 4 Eggs (size M); 7-10 Tbsp wooden skewers

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
2 TABLESPOONS Butter or margarine
300 g Potatoes
1-2 TEASPOONS Instant vegetable stock
7-10 Tbsp Salt
7-10 Tbsp freshly grated nutmeg
2 Federation Parsley
1/2 bunch Mint
1/2 Pot of lemon balm
2 discs cooked ham (approx. 25 g each)
4 TABLESPOONS Double cream cream cheese
300 g frozen peas
3-5 Tbsp White wine vinegar
4 Eggs (size M)
7-10 Tbsp wooden skewers

Directions

1
Peel and chop the onion. Heat the fat in a pot and fry the diced onion for about 4 minutes until transparent. Peel, wash and roughly dice the potatoes. Add potatoes, stock and 1.2 litres of water to the onions, season with salt and nutmeg, bring to the boil and cook for about 20 minutes.
2
Wash herbs, shake dry, pluck leaves from the stems.
3
Spread 1 tablespoon of cream cheese on each of the ham slices and cover with melissa. Roll up the slices and cut them into small rolls of about 1 cm width. Put the rolls on wooden skewers. Add peas to the soup and bring to the boil.
4
Chop the remaining herbs, except for something to garnish. Add the herbs, except for something to sprinkle, and 2 tablespoons of cream cheese to the soup. Puree the soup with a hand blender until creamy.
5
In the meantime, boil up about 1 litre of water for the eggs in a narrow, high pot. Add vinegar. Beat the eggs one by one in a cup and let them slide into the boiling water. Cook for about 3 minutes each time while boiling, carefully pressing the egg white with tablespoons against the egg yolk.
6
Lift out of the water with a skimmer and let it drain briefly. Arrange soup, eggs and skewers. Sprinkle with chopped herbs and garnish with mint. Bread tastes good with it.