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Sig's White Asparagus and Flageolet Bean Soup
Sig's White Asparagus and Flageolet Bean Soup

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The ingredients needed to prepare Sig's White Asparagus and Flageolet Bean Soup:
  1. Prepare jar or can white asparagus, (110 gram when drained, do keep the liquid though)
  2. Provide Flageolet beans , 265 grams drained and rinsed.
  3. You need water
  4. Take All purpose seasoning or half a vegetable stock cube
  5. Take Parma or black forest ham , dry fried and crisped ( optional )
  6. Provide slices of white bread cut into tiny cubes and fried ( optional )
Steps to make Sig's White Asparagus and Flageolet Bean Soup:
  1. Drain the canned beans into a sieve and wash under cold water until they are free from canning liquid. Put the beans into a pot
  2. Put the asparagus into the pot with its liquid
  3. Add one cup of water and the seasoning, bring to a gentle boil and simmer for ten minutes
  4. With a blender puree the soup down, add the rest of the water and puree again until the soup is very smooth
  5. Chop your ham into small bits or bread or both and dry fry the ham until it has crisped up .For the bread add a little oil to the pan and crisp it up until it is golden brown. Sprinkle over the soup.

The flageolet is picked before full maturity and dried in the shade to retain its green color. The bean is small, light green, and kidney-shaped. The texture is firm and creamy when shelled and cooked. This soup provides a hearty, filling meal without the excess fat and sodium of canned versions. It uses fresh asparagus that provides vitamin K.

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