Updated Nov 24, 2014Chatelaine
celery stalks, chopped
medium carrots, chopped
medium Yukon Gold potatoes, cut into 1/2-in. cubes
dry white wine
1 1/2 cups
peppered smoked trout, skin discarded, flaked
chopped fresh parsley
- 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.