Smoked Trout Chowder

Description

In Romanian: Supa cu Trout afumat

Ingredients

• 2 teaspoons oil (preferably canola or olive)
• 2 large vidalia onions, diced (about 2 cups)
• 2 celery stalks, diced
• 2 x 8-oz bottles clam juice
• 1½ pounds red potatoes, peeled and diced
• 2 teaspoons dried thyme leaves
• ¼ cup vermouth or sherry
• 4 cups milk
• ½ pound smoked trout fillet, flaked
• ¼ cup chopped green onions
• 2 tablespoons lemon juice
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

Directions

1. In a large soup pot, heat oil over medium heat.
2. Add onions and celery, cook stirring occasionally, until the onions are soft and translucent (about 5 minutes).
3. Add clam juice, potatoes and thyme.
4. Cook covered over low heat until the potatoes are tender, about 15 minutes.
5. Remove pan from heat.
6. With a slotted spoon, transfer about ¾ of the vegetables to a blender and purée.
7. Return purée to soup and bring back to a simmer over medium-low heat.
8. Add vermouth, milk, trout and green onions and heat through.
9. Season with lemon juice, salt and pepper.
10. Ladle into bowls and serve.