Smoked salmon, cannellini bean and rosemary chowder

    50 min

    This is a hearty but delicate chowder with an exquisite flavour. The rosemary pairs perfectly with the smoked salmon. It's a delicious way to use up any leftover mashed potato!

    1 person made this

    Serves: 4 

    • 4 tablespoons extra virgin olive oil
    • 2 tablespoons finely diced onion
    • 2 (400g) tins cannellini beans, drained and rinsed
    • 1 large potato, boiled and mashed (or leftover mash)
    • 100g smoked salmon, diced
    • 1 whole sprig of rosemary
    • 500ml vegetable stock
    • salt and white pepper, to taste

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Heat oil in a saucepan over low heat; add diced onion and stir in the oil until it has started to soften. Add the cannellini beans, mashed potato, smoked salmon, rosemary and stock.
    2. Cover and simmer for 30 minutes over low heat. Let cool, remove the rosemary sprig, then blend until smooth. Reheat and season to taste.

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