Lynne M. Giffen's Recipe

Salmon And Spinach Soup

Category: Recipes

2 Tbs (30 ml) butter
1 medium onion, finely chopped
4 - 6 cups (1 - 1.5 L) chicken stock
1 lb (450 g) smoked salmon, thinly sliced
3 - 4 cups (750 ml - 1 L) chopped fresh spinach leaves
Salt and freshly ground pepper to taste

Heat the butter in a large pot over moderate heat and saute the onions
until tender but not brown, about 10 minutes. Add the chicken stock
and bring to a simmer. Add the remaining ingredients and simmer
gently for 5 minutes. Serves 4 to 6.