Green Asparagus Soup with Cool Ham and Cream Cheese Crepe

Mix the flour, eggs, 180 ml milk, water, melted butter and a little salt into a fine crêpes batter and, if necessary, pass through a sieve to remove any lumps. Let the dough rest for about an hour and then bake with a crêpes iron or in a shallow pan.

Mix the cream cheese with the horseradish and smooth it out with the remaining 20 ml of milk. Season with salt and pepper to taste. Then spread on the cooled crepes and top with ham. Shape the crepes into a fine roll and chill.

First wash the asparagus, cut off the tips and set aside. Peel and (save the skins) the asparagus and cut into cubes. Bring the asparagus peel with the vegetable stock to the boil and then pass it through a sieve. Now bring the broth with the asparagus pieces and cream to the boil again and then add the spinach. Let cool slightly and chop in a mixer at high speed. Then pass through a sieve again, if necessary with starch, and let the asparagus tips simmer again. Now cut the crepes and place about 2-3 pieces of roll in a deep plate. Add the soup all around.