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

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, sig's white asparagus and flageolet bean soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sig's White Asparagus and Flageolet Bean Soup Sigrun German, living in England.. Sig's White Asparagus and Flageolet Bean Soup My granddaughter fancied some homemade soup so we came up with this. The beans and asparagus both have a delightful taste. See recipes for Leftover Hen In Cream Soup With Asparagus And Capers too.

Sig's White Asparagus and Flageolet Bean Soup is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Sig's White Asparagus and Flageolet Bean Soup is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook sig's white asparagus and flageolet bean soup using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sig's White Asparagus and Flageolet Bean Soup:
  1. Prepare 1 jar or can white asparagus, (110 gram when drained, do keep the liquid though)
  2. Get 1 can Flageolet beans , 265 grams drained and rinsed.
  3. Make ready 2 cup water
  4. Take 1 pinch All purpose seasoning or half a vegetable stock cube
  5. Make ready 2 slice Parma or black forest ham , dry fried and crisped ( optional )
  6. Make ready 2 slices of white bread cut into tiny cubes and fried ( optional )

These are delicious in salads, stews, and Tuscan bean and pasta soup; they are also the kind used in France, cooked in the Breton way and served with mutton and lamb. Flageolet beans are are common in France. They are the bean in cassoulets, and popular due to their mellow flavor and ability to not fall apart while cooking. I like them because they are creamy and easy to cook.

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.

They are the bean in cassoulets, and popular due to their mellow flavor and ability to not fall apart while cooking. I like them because they are creamy and easy to cook. These beans tend to be light green to cream in color and are the size of a small navy bean. Makes a great soup bean, but colors disappear when cooked. Bumble Bee Bush - One of the largest heirloom bean varieties (from Maine) I have ever seen and grown.

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