Sig's White Asparagus and Flageolet Bean Soup. Transfer to a blender and puree until completely smooth. Cookbook author and TV personality Joanne Weir varies the vegetables in this soothing soup with the seasons. Add the peas, chopped parsley, mint, thyme, oregano, lemon zest and lemon juice.
The flageolet bean is a variety of the common bean (Phaseolus vulgaris) originating from France.
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.
You can have Sig's White Asparagus and Flageolet Bean Soup using 6 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Sig's White Asparagus and Flageolet Bean Soup
- You need 1 of jar or can white asparagus, (110 gram when drained, do keep the liquid though).
- Prepare 1 can of Flageolet beans , 265 grams drained and rinsed..
- It's 2 cup of water.
- You need 1 pinch of All purpose seasoning or half a vegetable stock cube.
- Prepare 2 slice of Parma or black forest ham , dry fried and crisped ( optional ).
- Prepare 2 of slices of white bread cut into tiny cubes and fried ( optional ).
Tender spring asparagus pieces are simmered up in a creamy dill-seasoned white bean base to make this hearty and flavorful vegan soup! Nothing says spring like some crispy green asparagus spears and dill. This soup is also super light and healthy, even though it tastes a lot richer than it really is. White asparagus, or spargel, is the most popular variety in Germany and this soup is a must during the spargel season, which begins in mid-May.
Sig's White Asparagus and Flageolet Bean Soup instructions
- 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..
We visited an asparagus grower, picked some stems and cooked them right away in this lovely delicate soup. It can also be made with green asparagus if. There are three main types of haricot bean: firstly, the long, thin, shiny-ivory one that the Italians sometimes call cannellini. Haricot beans are cheap, they help to bulk out meat and they are also very nutritious and filling. The other advantage is they are very good at absorbing the flavours.