Chilled Black Olive Soup
Yield
2 servingsPrep
10 minCook
20 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
olives
ripe, pitted, brine packed |
*
|
| 3 | cups |
chicken broth
|
|
| 1 ½ | cups |
onions
minced |
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
eggs
|
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | teaspoon |
steak sauce
|
*
|
| ¼ | cup |
sherry
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
olives
ripe, pitted, brine packed |
*
|
| 7.1E+2 | ml |
chicken broth
|
|
| 355 | ml |
onions
minced |
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
eggs
|
|
| 237 | ml |
light cream (half&half)
|
|
| 5 | ml |
steak sauce
|
*
|
| 59 | ml |
sherry
dry |
*
|
Directions
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.
