Instructions: 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 saute 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, puree 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.

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 cream just before serving.

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