Green olive and anchovy soup1 Comment » Mar 19th, 2010 | By Tobias | Category: Recipes, Soups
A truly different soup. Ingredients as such are typical for the Mediterranean and go well together but one would expect them rather to be served separately on a tray with a glass of wine as a Mezze. The milk of course seems entirely misplaced but is totally necessary. Another great dish discovered in the cook book “Tastes of the Mediterranean”.
Preparation time: 15 minutes
- 10 green olives
- 1/2 cucumber, peeled
- a slice of rusk
- 4 anchovy fillets
- 2 spring onions
- a cup of milk
- 2 table spoons of lemon juice
- some olive oil
- salt and pepper
Remove the pit from the olives and place into a blender. Add the ancovy, the chopped spring onion, some fresh marjoram and basil and top up with milk, lemon juice and a sip of olive oil.
Add the crumbled rusk and mix for a couple of minutes.
Season with salt and pepper and serve.