Smoked Salmon & Cream Cheese Soup
January 15, 2015
"This lightly-creamed soup is special. It works as comfort food for a casual soup & salad dinner or a starter course for an elegant dinner party. My SIL in the US gave me the recipe & said her mother had copied it from a cookbook, but did not recall the source. I wish I knew who to thank for this classy taste sensation. I did take the liberty of adding garlic & Old Bay Seasoning to the recipe as it was given to me. Enjoy!"
- Serving Size: 1 (395 g)
- Calories 350.8
- Total Fat - 29.4 g
- Saturated Fat - 16.7 g
- Cholesterol - 91.8 mg
- Sodium - 423.3 mg
- Total Carbohydrate - 8.1 g
- Dietary Fiber - 0.9 g
- Sugars - 3.5 g
- Protein - 9.6 g
- Calcium - 92.5 mg
- Iron - 1 mg
- Vitamin C - 7.9 mg
- Thiamin - 0 mg
Melt butter in med-size stock pot over med heat. Add onion + garlic & saute until onions are soft (10-15 min).
Stir in dill, Old Bay Seasoning, tomatoes & smoked salmon (I also added 4 oz baby shrimp).
Cook 3 minutes. Then add flour & cook 1 min more.
Gradually stir in water & heat to a soft boil. Reduce heat & simmer uncovered over med-low heat for 20 min.
Stir in spinach & simmer 5 more min (may use broccoli).
Stir in cream cheese (1 oz at a time) over low heat (allowing ea bit to melt into the soup).
When all the cream cheese has been added & the soup is smooth, stir in the vodka & lemon juice (may use white wine instead of vodka). Taste for seasonings & serve immediately.
Tips & Variations
- No special items are needed