Thick Potato Soup with Tuna and Capers

It is wrong to consider soups made on the basis of canned fish as something banal and secondary - an echo of the Soviet past. If you approach such dishes thoroughly, canned tuna soup may well become a favorite of the whole family.

Ingredients

• 2 large white onions
• 3 cloves of garlic
• 8 large potatoes
• 1 medium bunch of green onions
• 1 medium bunch of parsley
• olive and butter
• 1 bay leaf
• 2 cans (300 g each) of tuna in their own juice in pieces
• salt, freshly ground black pepper
• capers for serving

Directions

1. Peel the onion and garlic, chop finely. Peel and cut the potatoes into medium slices. Chop the green onion thinly, chop the parsley as small as possible.
2. In a heavy-bottomed saucepan, heat a mixture of equal parts olive oil and butter. Fry the onion over medium heat, 7 minutes. Add garlic, green onions and potatoes, add more olive oil and fry, stirring occasionally, for 5 minutes.
3. Pour in 1.5 liters of cold drinking water, bring to a boil, put the bay leaf and cook over low heat, covered for 15 minutes. Remove the bay leaf. Add the tuna with the juice and cook for another 10 minutes, without letting it boil.
4. Season the soup with salt and pepper. Pour in the parsley, cover the pan with a lid, turn off the heat, let it brew for 10 minutes. When serving, add about 1 tsp on each plate. capers.