Ingredients
- 2 tbsp (30 ml) ghee or gluten-free margarine of choice
- 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
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.