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Lursagar eta Babarruntxuri Salda Oliba

(Basque Potato-Bean Soup with Olives)

Simple and rich, this hearty traditional soup from along the Basque coast will fill you up and spark your tastebuds at the same time. The olive purée provides a sharp contrast both visually and gustatorily. Serve hot to 6 people as an ample meal with salad and bread.

Garnish: 30 kalamata olives, pitted and puréed with a little of the broth to liquify

Drain the beans, rinse, and set aside.

In a Dutch oven, heat the duck fat or oil, then stir in the onions and sauté over medium high heat for about 3 minutes. Stir in the garlic and rosemary, and sauté for a couple more minutes. Add the beans, potatoes, stock, salt, and pepper, and bring to a boil. Reduce heat and simmer, partially covered, for an hour. Remove the rosemary (it's fine that many of its leaves stay in the soup). Mash the soup nicely, keeping a chunky texture. Season to taste with more salt and pepper.

When ready to serve, ladle into bowls and dribble the olive purée generously over the surface. Serve immediately.