Hearty Potato Soup
Ingredients
- Ingredients
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 3 onions
- 2 garlic cloves
- 1 kilogram waxy potatoes
- 3 stalks Celery
- 3 Tbsps olive oil
- 4 Anchovy fillet (from a jar)
- 1 lg can Tomatoes (800 grams total weight)
- 2 bay leaves
- 3 thyme
- 1 ½ liters Beef broth
- 400 grams Dry sausage
- 2 Tbsps small Caper
- salt
- black peppers (freshly ground)
- 3 Tbsps parsley (coarsely chopped)
Preparation steps
Trim soup vegetables, rinse and cut into small pieces. Peel the onions and garlic and chop finely. Peel potatoes, rinse and cut into large dice. Trim celery, rinse and cut into thin slices. Heat oil in a soup pot.
Add soup vegetables, onions and garlic to soup pot and sauté until translucent, stirring constantly. Add the celery and sauté for about 3 minutes. Meanwhile, rinse anchovies, pat dry and finely chop. Add anchovies to the pot with the potatoes, tomatoes (including juice), bay leaves and thyme and pour in the broth. Bring to a boil, cover and simmer for about 25 minutes over medium heat.
Add the salami to the soup and cook everything until the meat is hot, about 5 minutes. Remove salami, cut into slices and add back to the soup along with the capers. Season potato soup with salt, pepper and a little caper liquid. Stir in the parsley just before serving.
