Ingredients: 2 teaspoons oil (preferably Canola or olive) 2 large vidalia onions, diced (about 2 cups) 2 celery stalks, diced 2 8-oz bottles clam juice 1 1/2 pounds red potatoes, peeled and diced 2 teaspoons dried thyme leaves 1/4 cup vermouth or sherry 4 cups milk 1/2 pound smoked trout fillet, flaked 1/4 cup chopped green onions 2 tablespoons lemon juice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Directions:1. In a large soup pot, heat oil over medium heat. Add onions and celery, cook stirring occasionally, until the onions are soft and translucent (about 5 minutes). Add clam juice, potatoes and thyme. Cook covered over low heat until the potatoes are tender, about 15 minutes. Remove pan from heat. 2. With a slotted spoon, transfer about 3/4 of the vegetables to a blender and puree. Return puree to soup and bring back to a simmer over medium-low heat. Add vermouth, milk, trout and green onions and heat through. Season with lemon juice, salt and pepper. Ladle into bowls and serve. |