Ingredients:
- 12 ounce smoked salmon, chopped
- 1/2 medium lemon, juice and zest
- 1 teaspoon dried dill
- 2 tablespoons butter
- 1/2 medium red onion, chopped
- 2 medium stalks celery, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 4 ounce cream cheese
- 1 cup heavy cream
- 2 tablespoon capers
- 2 tablespoon red onion, diced
Instructions:
- Gather and prep all of your ingredients.
- In a bowl, add the salmon, lemon juice and zest, and dill. Mix together so that the lemon and dill coat the salmon and allow to marinade while making the soup base.
- In a pan, heat the butter over medium heat. Once bubbling, add in the red onion, celery, and garlic. Cook until fragrant, stirring often to stop garlic from burning.
- Add in the chicken broth to deglaze the pan, scraping any bits off of the bottom of the pan. Add in the tomato paste and bring to a simmer.
- If desired, blend some broth and cream cheese together, then return the cream cheese mixture to the soup base. Add in the cream and stir together.
- Finally, add in the salmon and capers and bring the soup to a simmer.
- Serve immediately with some added dill and red onion sprinkled over the top. Enjoy!