Cream Cheese And Smoked Salmon Soup - cooking recipe

Ingredients

2 1/2 qt. fish stock
2 lb. smoked salmon, cut into small pieces
1/8 tsp. fresh ground pepper
2 1/2 c. small spinach leaves
8 green onions (with 3-inches of tops)
4 oz. cream cheese

Preparation

Place stock in kettle with salmon and pepper.
Simmer 15 minutes.
Add spinach and half of the green onions; simmer another 5 minutes.
Mix cream cheese with 1/4 cup of the hot soup until smooth.
Stir into the soup to blend.
Serve hot, garnished with remaining green onions.
Serves 8.