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.