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Chilled Black Olive Soup

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Recipe

 

Yield

2 servings

Prep

10 min

Cook

20 min

Ready

3 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup olives
ripe, pitted, brine packed
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3 cups chicken broth
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1 ½ cups onions
minced
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1 clove garlic
minced
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1 each eggs
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1 cup light cream (half&half)
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1 teaspoon steak sauce
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¼ cup sherry
dry
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Ingredients

Amount Measure Ingredient Features
237 ml olives
ripe, pitted, brine packed
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7.1E+2 ml chicken broth
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355 ml onions
minced
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1 clove garlic
minced
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1 each eggs
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237 ml light cream (half&half)
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5 ml steak sauce
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59 ml sherry
dry
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 624g (22.0 oz)
Amount per Serving
Calories 44460% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 183mg 61%
Sodium 599mg 25%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 8%
Sugars g
Protein 33g
Vitamin A 18% Vitamin C 18%
Calcium 17% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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