A wonderfully, tasty soup, very versatile, dress it up for dinner or serve it simply for lunch. A great all-rounder.
Ingredients
- 125g (4oz) low-fat cream cheese
- 4 tablespoons freshly grated Parmesan
- 250ml (8fl oz) milk
- 2 teaspoons Dijon mustard
- 2 spring onions, trimmed and finely chopped
- finely grated rind and juice of 1 small lemon
- 410g can chicken consommé
- 250g (8oz) smoked salmon trimmings, finely chopped
- 1-2 tablespoons chopped fresh dill
Method
- Put the cream cheese, Parmesan, milk, mustard and spring onions into a saucepan and heat until the cheese is dissolved.
- Stir in the lemon rind, consommé and smoked salmon.
- Heat until the salmon is opaque then blend in an electric blender or food processor until really smooth.
- Return to the saucepan, stir in the dill and taste.
- Adjust the seasoning as requested.
To Serve
Reheat but do not boil, place a sprig of dill to garnish and serve.
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