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2 tbsp butter
2 celery stalks, chopped
2 medium carrots, chopped
1 onion, chopped
2 tbsp all-purpose flour
1 tsp 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
1 tsp herbes de Provence
1/2 cup 35% cream
200 g pkg peppered smoked trout fillet, skin discarded, flaked
2 tbsp fresh parsley, chopped
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1st Keep
 wmbriggs
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