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.