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Curried Leek Soup with Toasted Walnuts and Smoked Trout
2 large leeks
2 teaspoons vegetable or olive oil
1/4 cup chopped onion
1/4 cup chopped celery
1 tablespoon curry powder
1 cup diced peeled potato
2 cups clam juice
2 cups water or vegetable broth
Salt -- to taste
Freshly-ground black pepper -- to taste
1/2 cup toasted walnut pieces
1 cup flaked smoked trout - (abt 6 oz)
1 green onion -- sliced
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 dirt. Thinly slice the leeks crosswise.
In a large pot, heat the oil and sauté the leeks, onion and celery over medium-low heat to soften without browning, 6 to 7 minutes. Add the curry powder and continue to cook 20 seconds more. Add the diced potato, clam juice and water and cook, covered, for 35 minutes.
Working in batches, purée the soup in a blender or food processor and return it to the pot. Season with salt and pepper, remembering that the smoked trout will be salty. Warm the soup and gently fold in the walnuts and smoked trout. Serve garnished with sliced green onions.
This recipe yields 4 servings.
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