Lox Chowder

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!

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 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

Directions

1. In your favorite soup pot, melt the butter over medium heat.
2. Add onions and cook until soft and golden, about 10-15 minutes.
3. (You want the onions to be slightly brown, but not black!) Add the drained lox and chopped dill.
4. Cook 3 minutes, then add the flour and stir well.
5. If it looks like a lox-paste mixture, don't worry, that's how it's supposed to be.
6. While stirring the lox mixture, gradually add the broth.
7. Add potatoes, spinach, salt, and pepper.
8. Turn up heat until mixture boils, then reduce heat to medium/low and simmer for 20 minutes.
9. Add milk.
10. Simmer 5 more minutes.
11. Cut the cream cheese into small pieces (1 oz. or 1/2 oz works best).
12. Stir each piece into the soup, one at a time, until each piece has melted into the soup.
13. When the soup is completely smooth, add the nutmeg, wine, and lemon juice.
14. Ladle into bowls and enjoy!