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One of the rare Jewish fish soups
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Polushkin Robbins
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In a 3-qt saucepan, saute/fry the onion in margarine till it is soft but not brown.
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Add in lowfat milk, potatoes, lox, wings of lox (if used) and pepper.
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Simmer till potatoes are very soft, about 30 min.
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Make sure the soup does not boil.
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Remove from heat and taste for seasoning.
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Remove wings of lox, pick away any cooked lox and place in soup, and throw away the wings.
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Taste for seasoning.
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If the lox was not salty, the soup may need some salt.
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*If you are buying your lox from a deli where they slice it fresh, ask to but the wings, that are usually discarded.
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They are the large fins which are cut away to allow for easier slicing.
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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.
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A gentle simmer is what's needed for the soup ingredients to develop a full flavor without losing their texture and integrity.
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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.
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Fish, too, should always be cooked on a gentle heat.
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So keep your heat low sufficient for the liquid to cook at the gentlest simmer.
