Green Olive Soup

Source

Author: Bob and Robin Young

Source: British Foods at www.about.com

Web Page: www.rockinrs.com

Comments

In memory of Gary Dixon, RN. Nu? Unusual and delicious...if you're as mad about the unripe fruit of olive trees as me. The soup is a spectacular introduction to a Mediterranean meal. Serve hot to 6-8 people as a first course.

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Servings

Servings: 8

Ingredients

2

c

Green Olives, cracked and Mideastern or Greek, soaked in water for an hour, drained, and chopped

2

T

Olive Oil

1

Onion, chopped

2

cloves

Garlic, chopped

3

T

Olive Oil

4

T

Flour

1/8

t

Cayenne

8

c

Chicken Stock or Vegetable Stock

½

c

Heavy Cream

¼

c

dry Sherry

Parsley, minced for garnish

1

In a large saucepan, sauté the onions, garlic, and ⅔rds of the olives in the olive oil until the onions are transparent. Puree with 1 cup of stock.

2

Heat oil in the saucepan and stir in flour and cayenne, cooking into a roux. Whisk in remaining stock, then pour in the puree. Bring to a slow boil, let thicken, then reduce heat and simmer for 20 minutes. Stir in cream, pepper, and remaining chopped olives, bring back to a boil, then simmer 5 more minutes.

3

When ready to serve, heat to serving temperature, stir in sherry and cook for a minute, then ladle into bowls. Garnish with generous pinches of minced parsley.

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 1 hour