2 teaspoons oil (preferably canola or olive)
2 large Vidalia onions, diced (about 2 cups)
2 celery stalks, diced
2 8-oz bottles clam juice
1 1/2 pounds red potatoes, peeled and diced
2 teaspoons dried thyme leaves
1/4 cup vermouth or sherry
4 cups milk
1/2 pound smoked trout fillet, flaked
1/4 cup chopped green onions
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

In a large soup pot, heat oil over medium heat. Add onions and celery, cook stirring occasionally, until the onions are soft and translucent (about 5 minutes). Add clam juice, potatoes and thyme.
Cook covered over low heat until the potatoes are tender, about 15 minutes. Remove pan from heat. With a slotted spoon, transfer about 3/4 of the vegetables to a blender and puree. Return puree to soup and bring back to a simmer over medium-low heat.

Add vermouth, milk, trout and green onions and heat through.