Prep 15 mins
Cook 50 mins
Lemons and wine give this hearty, elegant soup a naturally tart flavor; this may be magnified if you substitute Neufchatel cheese for the cream cheese. (I'm a big fan of piquant/tart flavors, and like it both ways!) I use those inexpensive "lox bits" from the supermarket or deli, and am always surprised at how tender they become after cooking. This is one of my favorites during colder months!
- 1 large yellow onion, thinly sliced or chopped (or 2 smaller ones!)
- 1 tablespoon butter
- 4 medium potatoes, peeled and diced
- 3⁄4 cup fresh dill, chopped
- 8 ounces salmon lox, chopped (container of "lox bits" works well too, just drain & rinse to remove excess oil)
- 2 tablespoons flour
- 6 cups chicken broth or 6 cups vegetable broth
- 2 cups milk
- 1 cup spinach, finely chopped (I use half a package of frozen spinach)
- 1 (8 ounce) package cream cheese
- 1⁄3 cup white wine
- 2 tablespoons lemon juice
- 1 dash nutmeg
- salt and black pepper
- In your favorite soup pot, melt the butter over medium heat.
- Add onions and cook until soft and golden, about 10-15 minutes.
- (You want the onions to be slightly brown, but not black!) Add the drained lox and chopped dill.
- Cook 3 minutes, then add the flour and stir well.
- If it looks like a lox-paste mixture, don't worry, that's how it's supposed to be.
- While stirring the lox mixture, gradually add the broth.
- Add potatoes, spinach, salt, and pepper.
- Turn up heat until mixture boils, then reduce heat to medium/low and simmer for 20 minutes.
- Add milk.
- Simmer 5 more minutes.
- Cut the cream cheese into small pieces (1 oz. or 1/2 oz works best).
- Stir each piece into the soup, one at a time, until each piece has melted into the soup.
- When the soup is completely smooth, add the nutmeg, wine, and lemon juice.
- Ladle into bowls and enjoy!