Smoked Salmon and Cream Cheese Soup

Ingredients

• 6 tablespoons unsalted butter
• 1 1/2 cups onions (yellow or white variety, finely chopped)
• 2 garlic cloves (crushed & finely minced)
• 3/4 cup fresh dill (chopped)
• 1 tablespoon Old Bay Seasoning (more as desired)
• 2 medium tomatoes (ripe, seeded & chopped)
• 8 ounces smoked salmon (finely chopped)
• 2 tablespoons all-purpose flour
• 8 cups water
• 2 cups fresh spinach (10 oz pkg, stems removed & leaves finely chopped)

• 2 (8 ounce) packages cream cheese
• 1/3 cup vodka
• 2 tablespoons fresh lemon juice
• fresh ground black pepper (to taste)
• snipped fresh chives (optional garnish)

Directions

1. 1

   Melt butter in med-size stock pot over med heat. Add onion + garlic & saute till onions are soft, 10-15 minutes.

2. 2

   Stir in dill, Old Bay Seasoning, tomatoes & smoked salmon. Cook 3 minutes. Then add flour & cook 1 min more.

3. 3

   Gradually stir in water & heat to a soft boil. Reduce heat & simmer uncovered over med-low heat for 20 minutes.

4. 4

   Stir in spinach & simmer 5 more minutes.

5. 5

   Stir in cream cheese (1 oz at a time) over low heat, allowing ea bit to melt into the soup.

6. 6

   When all the cream cheese has been added & the soup is smooth, stir in the vodka & lemon juice. Taste for seasonings & serve immediately.

7. 7

   NOTES: I entered this recipe as given to me & made a half recipe w/2 chgs in my trial version.

8. 8

   I left out the vodka (none in the house!), subbed dry white wine & frankly doubt I will ever use the vodka. I pd homage to a DH pers pref & subbed diced broccoli florets for the spinach. I pd homage to 1 of my own by adding 4 oz baby shrimp.

9. 9

   Pers pref are often at the heart of any success a recipe enjoys. I found this soup in need of salt, but DH did not. He found the lemon juice a bit excessive, but I did not. Bottom line is tasting for your pers pref is advised.