1 large onion, finely diced
1 shallot, minced
4 tbsp. butter
1 quart milk
4 large potatoes, peeled and diced into small pieces
1/4 lb lox, lox bits or salmon, cut into small pieces
2 wings of lox, if available*
1/2 tsp. white pepper

In a 4-quart saucepan, sauté the onion in butter until it is soft has not browned. Stir in milk, potatoes, lox and pepper.

Simmer over very low heat until potatoes are very soft or about 30 minutes. Because the soup has milk as an ingredients, do not allow the soup to boil or the milk will curdle. (Most soups should never be boiled!)

Remove from heat. Taste and adjust seasoning. If the lox was not salty, the soup may need a pinch of salt.

Some deli markets that slice lox fresh may offer lox wings for sale, which may be used to flavor the soup. Remove the wings and pick off any bits of lox to add back to the soup, discarding the wings. Wings are the large fins that are cut away to allow for easier slicing of the lox; they are an economical way to flavor the soup. Lox bits can also be used.

Variations: Minced leeks or fresh sorrel may be added to the soup for extra texture. For a richer soup, add a small amount of cream.

Makes about 4 servings.