Preparation time:

15 minutes

Total time:

45 minutes

Makes:

6 Servings

Photo by Angus Fergusson

Ingredients

• 2 tbsp butter
• 2 celery stalks, chopped
• 2 medium carrots, chopped
• 1 onion, chopped
• 2 tbsp all-purpose flour
• 1 tsp salt
• 3 medium Yukon Gold potatoes, cut into 1/2 inch cubes
• 1/4 cup dry white wine
• 3 cups vegetable broth
• 1 1/2 cups milk
• 1 tsp herbes de Provence
• 1/2 cup 35% cream
• 200 g pkg peppered smoked trout fillet, skin discarded, flaked
• 2 tbsp fresh parsley, chopped

Instructions

• Melt butter in a large pot over medium. Add celery, carrots and onion. Sprinkle with flour and salt. Cook, stirring frequently, until carrots start to soften, about 5 min.
• Add potatoes, wine, broth, milk and herbes de Provence. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until potatoes are tender, about 15 min. Stir in cream and trout. Continue simmering for 2 min. Ladle into bowls and top with parsley
  just before serving.

Nutrition (per Serving)

calories

283

protein

14 g

carbohydrates

26 g

fat

14 g

fibre

2 g

sodium

1459 mg