Smoked trout and bean soup

Posted by adm On September - 9 - 2011

How to cook Smoked trout and bean soup


  • 2 (150g each) smoked trout pieces (see line)
  • 2 pieces lavash cabbage
  • 1 tablespoon olive oil
  • 1 red onion, sliced
  • 1 red pepper, shredded
  • 400g can diced tomatoes
  • 6 cups reduced-salt vegetable strain
  • 350g chat potatoes, delve 2cm pieces
  • 150g green beans, cut, delve 2.5cm lengths
  • 2 x 420g cans four bean mix, knackered, rinsed
  • 2 tablespoons coriander leaves, sliced

How to:

  • Remove skin and bones from trout. Break flesh into pieces. Set excursus. Preheat oven to 190°C. Place lavash on a baking tray. Cook for 3 to 4 minutes or until crispen. Allow to chill. Break into large pieces.

  • Lag, heat oil in a large saucepan over medium hotness. Add onion and pepper. Fix, stirring, for 2 to 3 minutes or until bid. Increase heat to high-pitched. Stir in tomatoes, stock and potatoes. Bring to the seethe. Reduce heat to metier. Screening. Cook for 5 minutes or until potatoes are just tenderise.

  • Add green beans and bean mix. Simmer for 3 minutes or until green beans turn bright greens. Remove from passion. Gently stir in trout. Season with peppercorn. Ladle soup into serving bowls. Sprinkle with coriander. Serve with lavash.

  • Preparing trout: Shrink-wrapped trout pieces are available from the refrigerated section of the supermarket (near the salmon). Place trout pieces on a panel. Using a tongue, peel back tegument. Remove bones. Using your fingers, break the pink flesh into pieces.

  • Cooking time:18 min.

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