White Bean Soup with Smoked Salmon and Chives

(Serves: 4 small or 2 large )

• 2 tablespoons butter
• 2 cloves garlic, peeled and chopped
• 1 small yellow onion, peeled and thinly sliced
• 1 can (15 1/2 ounces) cannellini beans, drained and rinsed
• 2 cups chicken broth or vegetable broth
• 1/4 cup heavy cream
• Salt and white pepper, to taste
• 4 ounces smoked salmon
• 1/4 cup chopped chives

• Heat the butter in a medium skillet over medium heat. Add the garlic and onion. Sauté for about 10 minutes or until transparent and soft. Once transparent, add the beans and cook another 5 minutes.
• Add the broth and simmer for 15 minutes. Add the heavy cream. Remove from the heat and allow soup to come to room temperature. Then blend in a blender until smooth. If you like a smoother soup, strain this through a strainer. Check seasoning and adjust as necessary with salt and pepper.
• To serve: Divide the soup among four small bowls (or two large ones). Top with 2-3 slices of the smoked salmon and garnish with the chives. Serve warm.

Nutrients per serving:
Calories: 261
Fat: 13g
Cholesterol: 42mg
Carbohydrate: 22g
Sodium: 1mg
Protein: 16g
Total dietary fiber: 6g

March & April 2006

Advanced Search