Bubala's Lox And Potato Soup Recipe

• 1 lrg Onion, finely diced
• 4 Tbsp. Margarine
• 1 quart Lowfat milk
• 4 lrg Potatoes, peeled and diced into small pcs
• 6 ounce Lox or possibly Nova Scotia salmon, cut into small pcs
• 2 x Wings of the lox, if available*
• 1/2 tsp White pepper

1. One of the rare Jewish fish soups
2. Polushkin Robbins
3. In a 3-qt saucepan, saute/fry the onion in margarine till it is soft but not brown.
4. Add in lowfat milk, potatoes, lox, wings of lox (if used) and pepper.
5. Simmer till potatoes are very soft, about 30 min.
6. Make sure the soup does not boil.
7. Remove from heat and taste for seasoning.
8. Remove wings of lox, pick away any cooked lox and place in soup, and throw away the wings.
9. Taste for seasoning.
10. If the lox was not salty, the soup may need some salt.
11. *If you are buying your lox from a deli where they slice it fresh, ask to but the wings, that are usually discarded.
12. They are the large fins which are cut away to allow for easier slicing.
13. Advice from Mama: I'm against violence in cooking in general, but most soups and stews in particular should never be cooked at a violent boil.
14. A gentle simmer is what's needed for the soup ingredients to develop a full flavor without losing their texture and integrity.
15. Lowfat milk should never be boiled because it will foam up and boil over and make a mess and a smell you will not believe.
16. Fish, too, should always be cooked on a gentle heat.
17. So keep your heat low sufficient for the liquid to cook at the gentlest simmer.

onion, margarine, milk, potatoes, lox, white pepper

Taken from cookeatshare.com/recipes/bubala-s-lox-and-potato-soup-94384 (may not work)