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

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.