Potato soup “Roma“

Ingredients for 6 servings:

• 2 onions
• 3 cloves garlic
• 1 kg potatoes, mainly waxy
• 3 stalk(s) Celery
• 3 anchovies, pickled (jar)
• 3 leaves sage or ½ tsp dried
• 2 tbsp olive oil
• 3 sprigs of thyme
• 1 ¼ liters of meat broth, strong
• 3 tomatoes
• salt and pepper, pepper
• 1 tbsp capers , (jar)
• 1 tbsp caper broth (up to 2 tbsp)
• 2 tbsp parsley, chopped
• 50 g Parmesan, sliced

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely dice the onions and garlic. Peel and roughly dice the potatoes. Thinly slice the celery, finely chop the anchovies, and finely strip the sage leaves. Heat the oil, sauté the onions and garlic until translucent, add the celery slices, and sauté for about 3 minutes. Add the anchovies, sage, potatoes, and thyme sprigs, pour in the stock, and simmer for about 25 minutes. Remove the thyme. In the meantime, peel, eighth, and deseed the tomatoes. Season the soup with salt, pepper, capers, and caper juice. Heat the tomatoes in the soup. Sprinkle the soup with parsley and Parmesan cheese to serve. Serve with ciabatta. Tip: Cut 600g of fish fillet (e.g., pollock) into bite-sized pieces, or cook about 450g of minced meat dumplings in the soup. A few thinly sliced ​​carrots also taste very good in the soup.