Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, sig's white asparagus and flageolet bean soup. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
It's almost springtime and that means we have some beautiful spring veggies to look forward to. Today I'm making some spicy asparagus and white bean soup. This white asparagus soup (Spargelsuppe) is a springtime German delicacy made from pureed asparagus and broth with some cream added.
Sig's White Asparagus and Flageolet Bean Soup is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Sig's White Asparagus and Flageolet Bean Soup is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first 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 cook it.
The ingredients needed to make Sig's White Asparagus and Flageolet Bean Soup:
- Take jar or can white asparagus, (110 gram when drained, do keep the liquid though)
- Take Flageolet beans , 265 grams drained and rinsed.
- Take water
- Make ready All purpose seasoning or half a vegetable stock cube
- Take Parma or black forest ham , dry fried and crisped ( optional )
- Prepare slices of white bread cut into tiny cubes and fried ( optional )
Flageolet beans are small immature kidney beans, and many dwarf The Italian Borlotti (light & dark brown seed) and Cannellini (white seed) are probably the best known of this type around the world. Know your Flageolet bean - Cuisine. In traditional French cooking the flageolet is most famous as an. The flageolet bean is a variety of the common bean (Phaseolus vulgaris) originating from France.
Steps to make Sig's White Asparagus and Flageolet Bean Soup:
- 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
- Put the asparagus into the pot with its liquid
- Add one cup of water and the seasoning, bring to a gentle boil and simmer for ten minutes
- With a blender puree the soup down, add the rest of the water and puree again until the soup is very smooth
- 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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