Cream of Potato Soup with Smoked Salmon and Dill

4 tsps. olive oil
2 medium onion, chopped
5 medium potato, peeled, chopped
4 cups stock
1 1/4 cups cream
1/3 lbs. smoked salmon, finely chopped
2 Tbsps. fresh dill, chopped
8 tsps. lemon juice

Heat oil in a heavy nonstick pan over medium high heat. Add onion and cook
10 minutes, stirring, or until soft. Add potatoes and stock. Reduce heat
to low and simmer, uncovered, about 20 minutes or until potatoes are
tender. Transfer mixture in batches to a blend or food processor and
process until smooth. Return to pan over medium heat. Add remaining
ingredients and simmer 5 minutes, stirring, or until heated. Serves 8.


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