Soup

Smoked Trout Noodle Soup

Not as strange as it sounds. Smoked trout has a meaty texture similar to chicken. And the rich, smoky flavor is the perfect match for a soup thick with noodles.

2 tablespoons olive oil

1 clove garlic, minced

3 medium carrots, peeled and chopped

1 large yellow onion, diced

2 stalks celery, chopped

1 cup frozen peas

1 tablespoon chopped fresh thyme

Large sprig fresh rosemary

6 cups (1 1/2 quarts) chicken broth

2 cups elbow pasta

2 cups baby spinach

2 scallions, whites and greens, chopped

Salt and ground pepper

8-ounce package smoked trout

In a large saucepan over medium-high, heat the oil. Add the garlic, carrots, onion, celery, peas, thyme and rosemary. Sauté for 5 minutes.

Add the chicken broth and bring to a simmer. Add the pasta and cook for 7 to 8 minutes, or until barely tender. Remove and discard the rosemary stem. Add the spinach and scallions and heat for 30 seconds. Season with salt and pepper.

Using a fork, flake and break up the trout into large bite-size chunks. Ladle the soup into serving bowls, then pile a bit of the trout in the center of each. Makes 6 servings.

Per serving: 320 calories, 80 calories from fat (25 percent of total calories), 9 g fat (2 g saturated, 0 trans fats), 35 mg cholesterol, 41 g carbohydrate, 18 g protein, 5 g fiber, 630 mg sodium.