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We hope you got benefit from reading it, now let’s go back to sig's white asparagus and flageolet bean soup recipe. To cook sig's white asparagus and flageolet bean soup you need 6 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Sig's White Asparagus and Flageolet Bean Soup:
- Provide 1 jar or can white asparagus, (110 gram when drained, do keep the liquid though)
- You need 1 can Flageolet beans , 265 grams drained and rinsed.
- Use 2 cup water
- Use 1 pinch All purpose seasoning or half a vegetable stock cube
- Provide 2 slice Parma or black forest ham , dry fried and crisped ( optional )
- You need 2 slices of white bread cut into tiny cubes and fried ( optional )
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.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to assist stop harmful bacteria from growing and spreading. You can take some actions to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food like poultry, meat and veggies After visiting the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms disperse bacteria more easily. Keep worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, eggs or vegetables you will want to wash them completely.
You ought to change dish cloths and tea towels frequently to prevent any bacteria growing on the substance. Separate raw food from ready-to-eat food
Raw foods such as fish, poultry and vegetables may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, such as salad, fruit and bread. This is because these types of food will not be cooked before you eat them, so any bacteria that get on the food will not be killed.
To help prevent bacteria from spreading:
Do not let raw food such as meat, fish or vegetables touch other foods Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked food, unless they’ve been washed completely Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw fish or meat and shop at the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Examine the tag
It is very important to read food labels to make sure everything you are going to use has been saved properly (based on some storage directions ) and none of the food is past its’use by' date.
Food that goes off quickly usually has storage directions on the label that state how long you can keep the food and if it must go from the refrigerator.
This sort of food often has particular packaging to help keep it fresh for more. But it will go off quickly as soon as you’ve opened it. By way of instance, you may see’eat in two days of opening' on the label. Use by dates
You will also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date, even if the food looks and smells nice, because it may contain dangerous bacteria. Best before dates
When this date runs out, it doesn’t indicate that the food will probably be detrimental, but its own flavour, colour or texture may begin to deteriorate.
An exception to this is eggs, that have a best before date of no more than 28 days after they are laid. After this date, that the caliber of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and may make you sick.
If you plan to use an egg after its best before date, make certain that you only use it in dishes where it will be fully cooked, so that both yolk and white are solid, like in a cake or even as a hard-boiled egg.
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