Recipe
SMOKED TROUT CHOWDER
Serves: 6
Preparation time: 20 minutes If they like it, it serves 6 otherwise
Cooking time: 30 minutes
Totaltime: 50 minutes
Ingredients
- 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 cream
- 200 g smoked trout or salmon fillet, skin discarded, flaked
- 2 tbsp fresh parsley, chopped
Preparation
-
Melt butter in a large pot over medium heat. Add celery, carrots and onion stirring frequently until carrots start to soften, about 5 min. Sprinkle with flour and salt. Mix well.
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.
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