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!
Ingredients:
1 large yellow onions, 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) packages cream cheese
1/3 cup white wine
2 tablespoons lemon juice
1 dash nutmeg
salt and black pepper
Steps/Methods:
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!
