Green olive and anchovy soup
1 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
easy recipe
Ingredients:
- 10 green olives
- 1/2 cucumber, peeled
- a slice of rusk
- 4 anchovy fillets
- 2 spring onions
- marjoram
- basil
- a cup of milk
- 2 table spoons of lemon juice
- some olive oil
- salt and pepper
Preparation:
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.
Tobias
You know how much I love all your recipes; this one is very challenging to me! I can’t imagine eating milk (that I am not that crazy about) with anchovies and green olives; I would however prepare this minus the milk and eat it as a dip! I am now curious about that book you got this recipe from. Is this a Greek recipe?