Title: Potato, Olive and Anchovy Soup
Categories: Soup
Yield: 6 Servings

2	x	Onions, peeled and chopped
3	tb	Extra virgin olive oil
900	g	Red-skinned potatoes (2 lb) scrubbed
1 3/4	l	Water (3 pints)
110	g	Black olives (4 oz), stoned
12	x	Anchovy fillets

Soften the onions in 2 tb of olive oil in a heavy, covered pan.

Cut up the potatoes into quarters and boil them in 1.75 l of water until they are just soft. Drain them, reserving the potato water, and cut them up into smallish pieces.

Add another tb of oil to the onions, then add the potatoes. Stir, adding as you do so the olives and the anchovy fillets, and allow the flavours to become well mingled. Add the potato water, bring to the boil and simmer for 5-10 minutes before liquidizing.

(From: Brigid Allen, the soup book, M Papermac ISBN 0 333 58224 1)

previous

next