Go to: Just Soup Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Chilled Black Olive Soup
1 c Pitted ripe olives; preferably imported brine packed
3 c Chicken broth
1 1/2 c Minced onions
1 cl Garlic, minced
1 c Light cream
1 ts Thick bottled steak sauce
1/4 c Dry sherry
Either slice the olives wafer-thin or chop them into bits in a food
processor. Place chicken stock in a medium saucepan and bring to a
boil. Add onions and garlic. Simmer 10 minutes. Remove pan from heat,
strain out onion and garlic bits and discard (or save to add the pot
when making a batch of stock). Return soup to the pan and add
olives. Beat egg in a bowl and slowly add a cup of hot soup while
continuing to beat, and taking care not to curdle the egg. Pour
soup/egg mixture into the soup. Add light cream, steak sauce and
sherry. Refrigerate for several hours or overnight. Serve chilled in
chilled soup bowls.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.