White Beans and Smoked Salmon
Recipe type: Soup
Cuisine: American
Cook time: 
Total time: 
Serves: 4-6
Creamy, buttery and hint of lemon compliments the smoked salmon to make a savory dinner.
  • 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
  1. Pick through and soak beans overnight covered in water.
  1. Drain beans.
  2. In a large pot, heat olive oil over medium high and add shallots, celery and cook until soft.
  3. Add garlic and cook one minute more.
  4. Add beans and chicken broth to pot and bring up to a boil.
  5. Lower to a simmer and cook for about an hour until beans are fork tender.
  6. Check liquid levels and add more water if too thick.
  7. Remove half the beans and puree in a blender or food processor.
  8. Add back to bean pot. Stir to combine.
  9. Continue to cook for five minutes then,
  10. add lemon zest, juice, salt, mustard and white pepper. Taste and add more if it suits you.
  11. 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/