Ice-fishing Friday: 4 fantastic fish & game soups to enjoy on the ice

TROUT & POTATO SOUP

• 3 tbsp olive oil
• ½ onion, diced
• 2 each carrots and celery ribs, chopped
• 1 tbsp chopped garlic
• 18 tri-colour baby potatoes, halved (or 4 russet potatoes, diced)
• 4 cups chicken stock or water
• 1 cup heavy cream
• 1 tsp grainy mustard
• Kosher salt and pepper, to taste
• 1 lb trout fillet, ¾-inch dice
• 3 tbsp cold water and 4 tbsp flour, combined for slurry

GARNISH

• 1 tbsp chopped fresh dill
• Bacon bits, to taste

1. Place olive oil, onions, carrots, celery, garlic and potatoes in a large, heavy-bottomed pot on medium-high heat. Cook for 10 minutes, stirring often.
2. Add chicken stock, cream, mustard, salt and pepper to pot and bring to a simmer.
3. Cook until potatoes are tender, then add trout and slurry to thicken. Simmer for another 5 to 7 minutes.
4. Check seasoning, portion into bowls and garnish with chopped dill and bacon bits.