Smoked-trout chowder



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

Recipe from the awesome website:



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.