INGREDIENTS
1
pkg Peppered smoked trout
2
Carrots, medium
2
Celery stalks
1 tsp
Herbes de provence
1
Onion
2 tbsp
Parsley, fresh
3
Yukon gold potatoes, cut into 1/2-in. cubes, medium
3 cups
Vegetable broth
2 tbsp
All-purpose flour
1 tsp
Salt
1/2 cup
35% cream
2 tbsp
Butter
1 1/2 cups
Milk
1/4 cup
White wine, dry