Italian Soups Recipes - Tomato Anchovy Soup (Zuppa di Pomodoro e Acciughe) Recipe

Ingredients

• 50 g/2 oz/1/4 cup butter

• 50 g/2 oz/1 small can anchovy fillets in oil

• 450 g/1lb ripe tomatoes, skinned, seeded and finely chopped

• 2 garlic cloves, crushed

• 5 ml/1 tsp caster (superfine) sugar

• 1.2 liters/2 pts/5 cups chicken or vegetable stock

• Salt and freshly ground black pepper

• 450 g/1lb courgettes (zucchini), cut into thin slices

• 15 fresh basil leaves, torn into small pieces

• Ciabatta Bread, to serve

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Method:

1. Melt the butter in a large saucepan and add the anchovies Cook over a low heat until the anchovies have dissolved into a puree.

2. Stir in the tomatoes, garlic, sugar and stock. Bring to the boil and simmer for 30 minutes.

3. Season to taste and stir in the courgettes. Boil for 2 minutes and pour into a soup tureen.

4. Sprinkle over the basil leaves. Serve hot with Ciabatta bread.