Ingredients
1tbspbutter
2celery ribs
6scallions
2garlic cloves
1lbbaking potatoes,(about 2)
¼cupdry white wine
2cupwater
4cupschicken broth,canned, low sodium
1tspdried thyme
1bay leaf
1¼tspsalt
1cuphalf and half
2smoked trout fillets,peppered
Preparation
In a large pot, melt the butter over moderately low heat. Add the celery, the chopped scallion bulbs and the garlic and cook, stirring occasionally, for about 10 minutes, until the vegetables start to soften.
Add the potatoes, wine, water, broth, thyme, bay leaf and salt to the pot. Bring to a boil.
Reduce the heat and simmer, partially covered, for about 15 minutes, until the potatoes are tender. Stir the half-and-half into the soup.
Simmer for 2 to 3 minutes, until the soup starts to thicken.
Remove the pot from the heat and stir in the trout and the scallion tops. Remove the bay leaf from the soup.
Serve and enjoy!
