Vegetable Stew with Lemongrass

Name: Vegetable Stew with Lemongrass
Yield: 4 Servings
Ingredients: 1 Litre Water; 1 tsp Rock Salt; 500 g Potatoes In Cubes; 3 Carrots In Chunky Pieces; 250 g Natural Yogurt; 2 Egg Yolks; 2 tbsp Wheat Flour; 1 tbsp Finely Chopped Lemongrass; 2 tsp Rock Salt; Freshly Ground Pepper; 500 g Ham Strips; 5 Spring Onions Cut In 3 cm Pieces; 200 g Thawed Frozen Extra Fine Peas; 240 g Farm Stale Bread