White Beans and Smoked Salmon
Author: Robin E. H. Ove
Recipe type: Soup
Cuisine: American
Cook time:
Total time:
Serves: 4-6
- 16 oz. small white beans
- 1 tablespoon olive oil
- 1 large shallot, minced
- 2 celery ribs, diced
- 1 garlic clove, minced
- 5 cups low salt chicken stock
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground mustard
- ⅛ teaspoon white pepper
- 2 teaspoons fresh finely chopped rosemary
- 4-6 ounces smoked salmon
- Pick through and soak beans overnight covered in water.
- Drain beans.
- In a large pot, heat olive oil over medium high and add shallots, celery and cook until soft.
- Add garlic and cook one minute more.
- Add beans and chicken broth to pot and bring up to a boil.
- Lower to a simmer and cook for about an hour until beans are fork tender.
- Check liquid levels and add more water if too thick.
- Remove half the beans and puree in a blender or food processor.
- Add back to bean pot. Stir to combine.
- Continue to cook for five minutes then,
- add lemon zest, juice, salt, mustard and white pepper. Taste and add more if it suits you.
- Serve in individual bowls and top with one ounce or so of flaked smoked salmon and sprinkled with fresh, finely chopped rosemary.
Recipe by What about the food? at https://whataboutthefood.com/white-beans-and-smoked-salmon/
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