Step 1: Melt the butter in a large pot over medium heat.
Step 2: Add celery, carrots and onion; sprinkle with flour and salt.
Step 3: Cook stirring often, until carrots start to soften, about 5 minutes.
Step 4: Add potatoes, wine, broth, milk and herbes de provence; bring to a boil.
Step 5: Reduce heat to medium-low and simmer, partially covered until potatoes are tender, about 15 minutes.
Step 6: Add cream and trout.
Step 7: Continue simmering for 2 minutes.
Step 8: Ladle into bowls and top with parsley just before serving.
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