- 1-1/2 gallons water
- 2 pounds carrots, finely diced
- 6 pounds unpeeled red potatoes, finely diced
- 1/2 cup butter
- 1 large red onion, finely diced
- 1 bunch celery, finely diced
- 6 cloves garlic, minced
- 5 pounds lake trout, boned and diced
- 1 tablespoon dill
- 2 tablespoons salt
- White pepper to taste
- Parsley to taste
- 3/4 cup butter
- 4 cups flour
- 1 quart half-and-half
In a large soup pot, boil carrots and potatoes in water until tender, about 15 minutes.
Saute red onion, celery and garlic in 1/2 cup butter for about 15 minutes. Add to carrots and potatoes in soup pot. Add diced lake trout and simmer about 5 minutes. Then add dill, salt, pepper and parsley.
Melt 3/4 cup butter in a large saucepan and gradually add flour, stirring to create a roux. Add half-and-half and cook about 3 minutes to create a white sauce. Add white sauce to soup pot and bring to boil.
Yield: About 4 gallons.
As published in the Duluth News-Tribune, TASTE section, March 16, 2005.