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  Recipe Home » Soups » Chilled Black Olive Soup
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  Chilled Black Olive Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 320
Ingredients:
1 cup Pitted ripe olives, preferably imported brine packed
3 cup Chicken broth
1 1/2 cup Minced onions
1 cl Garlic, minced
1 Egg
1 cup Light cream
1 tsp Thick bottled steak sauce
1/4 cup Dry sherry
Instructions:
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.
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