In Romanian: Supa cu Trout afumat



  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.

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