The common potato is a simple winter vegetable that makes an innovative, warm and creamy soup if paired with a tangy Mediterranean fruit like the olive. The best type of olive to use is one that is flavorful, dark and cured in olive oil brine for example the Taggiasche (from Liguria in Italy), Niçoise (from Southern France) or Kalamata (from Greece). Another tasty option is to half the ingredients and decrease the amount of liquid to make a creamy sauce for vegetables or meat. In either case enjoy the unique flavor the olives gives and think of your next bicycling trip under the Mediterranean sun!
8 medium white potatoes
2 tbsp of olive oil
3 to 4 cups of vegetable broth
15-20 Taggiasche, Niçoise or Kalamata olives
½ onion (or, 1 leek)
Salt and pepper to taste
Garnish with parsley (optional)
Dice the onion, or trim, wash and dice the leek.
Peel and cut the potatoes into thin rounds.
Cut the olives in half and remove the pit.
Heat the oil in a sauce pan.
Add the onion or leek to sauté a few minutes.
Add the majority (hold some back for garnish) of the olives and continue to sauté until the onion or leek is soft and golden.
Add water/broth and the potatoes.
Cover and cook on medium heat until potatoes are cooked (approximately 20-30 minutes in a saucepan, 7-10 minutes in a pressure cooker).
In the meantime dice the remaining olives into small pieces.
When potatoes are cooked, add salt and pepper to taste and then blend or use a hand blender to create a creamy soup.
(If the soup is too thick, add water.)
Pour into individual bowls and garnish with the remaining olives and parsley.