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2 Tbsp butter
1 onion, chopped
2 celery stalks, thinly sliced
3/4 pound new potatoes, cut into bite-sized chunks
1/4 tsp dried thyme
2 (8 ounce) bottles clam juice
1/2 pound smoked trout fillets, skinned and flaked
1 cup fresh or frozen corn kernels
1 cup heavy cream
2 Tbsp fresh flat leaf parsley, minced
Salt and pepper to taste
Lemon Slices for garnish
Melt the butter in a stock pot; add the onion and celery and saute until tender. Add the potatoes and thyme and cook until just heated through, about 1 minute. Add the clam juice and 1-1/2 cups of hot water and bring to a boil. Reduce heat to simmer, cover and cook until the potatoes are just tender, about 7 minutes. Add the trout, corn and cream. Cover and cook over low heat until the vegetables are tender, about 5 minutes. Add the parsley, season with salt and pepper and serve. Garnish with a lemon slice and extra parsley.