Potato, olive and anchovy soup

Instructions

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   Add the potato water, bring to the boil and simmer for 5 ... 10 minutes before liquidizing.