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Composition Sig's White Asparagus and Flageolet Bean Soup:
- Prepare 1 - jar or can white asparagus, (110 gram when drained, do keep the liquid though)
- Provide 1 can for Flageolet beans , 265 grams drained and rinsed.
- Get 2 cup - water
- Require 1 pinch for All purpose seasoning or half a vegetable stock cube
- Give 2 slice - Parma or black forest ham , dry fried and crisped ( optional )
- Give 2 slices of white bread cut into tiny cubes and fried ( optional )
Sig's White Asparagus and Flageolet Bean Soup start cooking:
- 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.
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