Rosemary extra virgin olive oil
Creamy potatoes soup with artichokes served with extra virgin olive oil and crispy bread.
An elegant soup, a perfect start to a light meal.
Place 5 potatoes in a deep stock pan and add water just to cover them.
Bring to a boil and cook until tender.
Put boiled potatoes in a pan, add 2 ladlefuls of warm water and use an electric mixer.
Salt to taste and serve hot.
Add a spoon of artichoke cream (1 spoon/person), some crispy bread on top and a slow steady stream of rosemary extra virgin olive oil.