Pair this versatile soup with crusty French bread for a satisfying entrée.

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Potato and Olive Soup
Grenache meets an enticing match

Potato And Olive Soup

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• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 bay leaf
• 3 sprigs thyme
• 5 cups water
• 1 1/2 pounds thin-skinned potatoes, peeled and cut into chunks
• Salt and freshly ground pepper
• 1 1/2 cups whole green olives (not pitted), slivered
• 1 pound Roma tomatoes, seeded and coarsely chopped
• 2 tablespoons extra-virgin olive oil
• 1/4 cup red wine
• 1 loaf French bread, sliced

In a large saucepan, combine the olive oil, onion, bay leaf, thyme and about 1/2 cup of the water. Bring the mixture to a boil, cover the pan and let cook over moderate heat until the onion softens, about 5 minutes.

Add the potatoes, the remaining water and about 2 teaspoons salt. Return to a boil, cover the pan, lower the heat and let boil gently for 15 minutes, or until the potatoes are falling apart. Remove the bay leaf and thyme sprigs. Puree the soup in a food mill or with a hand blender. Return it to the pan and add the slivered olives. Taste, and adjust for seasoning; the olives will be salty, so it may not need more salt, but this soup likes pepper.

Meanwhile, in a nonaluminum skillet, combine the tomatoes, olive oil and red wine. Season lightly with salt and pepper, then boil the mixture until the wine evaporates, about 10 minutes. Taste, and adjust for seasoning.

Serve the soup with a spoonful of the tomato mixture as garnish. Pass the remaining tomato mixture to spoon onto French bread slices.

Serves 6.

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