Ingredients

Instructions

  1. In a soup pan, heat the oil.
  2. Add the green onions and half of the dill, saute for 1 minute.
  3. Reserve 3 tablespoons of peas.
  4. Add the remainder of the peas and the chicken stock.
  5. Bring to a boil for about 3-4 minutes.
  6. Puree the soup using a handblender.
  7. Add the potatoes and cook for about 12 minutes until soft.
  8. Add the rest of the peas and the cream cheese, and simmer until the cheese has melted.
  9. Add the smoked salmon and the dill and bring the soup to a simmer.
  10. Add salt and pepper to taste.