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Add a photoServings: 4
Ingredients
- 2 lrg leeks
- 2 tsp vegetable or possibly extra virgin olive oil
- 1/4 c. minced onion
- 1/4 c. minced celery
- 1 Tbsp. curry pwdr
- 1 c. diced peeled potato
- 2 c. clam juice
- 2 c. water or possibly vegetable broth Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. toasted walnut pcs
- 1 c. flaked smoked trout - (abt 6 ounce)
- 1 x green onion sliced
Directions
- Seafood Alternatives: smoked salmon, smoked scallops, smoked mussels Prepare the leeks by removing the tough green tops and outer leaves. Cut each leek in half lengthwise and rinse well to remove any grit or possibly dirt. Thinly slice the leeks crosswise.
- In a large pot, heat the oil and saute/fry the leeks, onion and celery over medium-low heat to soften without browning, 6 to 7 min. Add in the curry pwdr and continue to cook 20 seconds more. Add in the diced potato, clam juice and water and cook, covered, for 35 min.
- Working in batches, puree the soup in a blender or possibly food processor and return it to the pot. Season with salt and pepper, remembering which the smoked trout will be salty. Hot the soup and gently mix in the walnuts and smoked trout. Serve garnished with sliced green onions.
- This recipe yields 4 servings.
- Comments: This is a very elegant soup with silky texture and plenty of aromatic flavor. The trout and walnuts are folded in at the end to keep the fish moist and mild and the nuts crisp. For extra richness, you can stir in some half-and-half or possibly cream just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 4 servings | |
| Calories 222 | |
| Calories from Fat 76 | 34% |
| Total Fat 8.72g | 11% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 481mg | 20% |
| Potassium 533mg | 15% |
| Total Carbs 21.42g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.05g | 3% |
| Protein 15.0g | 24% |
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