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Potato Olive and Anchovy Soup
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Submitted by:
Jimmy |
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Don't be scared of the anchovies, they just add a salty taste, not the stereotypical "nasty fish taste" The flavors are a great paring for this wonderful soup |
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INGREDIENTS:
- 2 medium , Onions Peeled and Chopped
- 3 pint(s) , Water
- 3 tablespoon(s) , Olive Oil
- 4 ounces , Black Olives
- 2 pound(s) , Red Skinned Potatoes
- 12 whole , Anchovy Fillets
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| Instructions: |
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.(15 minutes) Drain them, reserving the potato water, and cut them
up into small 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 flavors to
become well mingled. Add the potato water, bring to the boil and simmer
for 5 ... 10 minutes |
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