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LOCATION: Recipes >> Soups >> Potato 02

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Potato, Olive and Anchovy Soup
Servings: 6

2 onions, peeled and chopped
1 3/4 l water (3 pints)
3 tb extra virgin olive oil
110 g black olives (4 oz), stoned
900 g red-skinned potatoes (2 lb) scrubbed
12 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 to 10 minutes before liquidizing.

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