Green olive soup
Last updated 6/12/2012 1:00:54 AM. Recipe ID 24164. Report a problem with this recipe.
Title: Green olive soup
Yield: 6 servings
2 c Green olives, pitted
3 tb Olive oil
1/2 md Yellow onion, peeled and
2 Cloves garlic, crushed
1 qt Chicken stock
1 c Whipping cream
6 tb Flour cooked with 3 Tbsp
-olive oil to make roux
Black pepper, freshly
-ground, to taste
4 Shots Tabasco
1/3 c Dry sherry
Sliced pimento-stuffed green
Serves 6 - 8
Soak the olives in cold water for 1 hour. Drain and coarsely chop the
olives. Heat a frying pan and add the oil, onion, and garlic, along
with 2/3 of the olives. Saute until the onions are transparent.
Puree this mixture in a food processor along with 1 cup of the stock.
Place this mixture in a 4-quart saucepan and add the remaining stock.
Simmer for 20 minutes and add the cream. Whisk in the roux and
simmer, stirring constantly, until thickened. Add pepper to taste and
the remaining chopped olives, Tabasco, and dry sherry. Heat to
serving temperature and serve with the sliced olive and crouton
The Frugal Gourmet - 3 Ancient Cuisines From the collection of Jim
Didn't find the recipe you were looking for? Search for more here!