Potato, olive and anchovy soup
From: Rene Gagnaux
2 x 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) 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.