Ingredients
- 2 tablespoons butter
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 1 onion, chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon 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 (I use coconut milk)
- 1 teaspoon herbes de provence
- 1/2 cup heavy cream (35%, I use coconut cream)
- 200 grams smoked trout (deboned, skin discarded, flaked)
- 2 tablespoons fresh parsley, chopped
How to Make
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Step 1: Melt the butter in a large pot over medium heat.
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Step 2: Add celery, carrots and onion; sprinkle with flour and salt.
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Step 3: Cook stirring often, until carrots start to soften, about 5 minutes.
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Step 4: Add potatoes, wine, broth, milk and herbes de provence; bring to a boil.
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Step 5: Reduce heat to medium-low and simmer, partially covered until potatoes are tender, about 15 minutes.
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Step 6: Add cream and trout.
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Step 7: Continue simmering for 2 minutes.
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Step 8: Ladle into bowls and top with parsley just before serving.
We hope you enjoy this recipe!
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