Title: Green olive soup
 Categories: Soups
      Yield: 6 servings
 
      2 c  Green olives, pitted
      3 tb Olive oil
    1/2 md Yellow onion, peeled and
           -sliced
      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
           Garnish:
           Sliced pimento-stuffed green
           -olives
           Garlic-bread croutons
 
  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
  garnish.
  
  The Frugal Gourmet - 3 Ancient Cuisines From the collection of Jim
  Vorheis