Green Olive Soup
Green Olive Soup recipe
Yield
8 servingsPrep
10 minCook
20 minReady
90 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
green olives
|
*
|
| 3 | tablespoons |
olive oil
|
|
| ½ | medium |
yellow onion
peeled and sliced |
*
|
| 2 | cloves |
garlic cloves
crushed |
|
| 1 | quart |
chicken broth
|
*
|
| 1 | cup |
heavy whipping cream
|
|
| 6 | tablespoons |
all-purpose flour
cooked with 3 tablespoon olive oil to make roux |
|
|
black pepper
freshly ground |
*
|
||
| 4 | shots |
red hot pepper sauce
|
*
|
| ⅓ | cup |
sherry
dry |
*
|
| Garnish | |||
|
pimento stuffed green olives
|
*
|
||
|
croutons
garlic-bread |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
green olives
|
*
|
| 45 | ml |
olive oil
|
|
| 0.5 | medium |
yellow onion
peeled and sliced |
*
|
| 2 | cloves |
garlic cloves
crushed |
|
| 0.9 | l |
chicken broth
|
*
|
| 237 | ml |
heavy whipping cream
|
|
| 9E+1 | ml |
all-purpose flour
cooked with 3 tablespoon olive oil to make roux |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 4 | shots |
red hot pepper sauce
|
*
|
| 79 | ml |
sherry
dry |
*
|
| Garnish | |||
| 1 | x |
pimento stuffed green olives
|
*
|
| 1 | x |
croutons
garlic-bread |
*
|
Directions
Soak the olives in cold water for 1 hour.
Drain and coarsely chop the olives.
Heat a frying pan and add the oil, onion, and garlic, along with ⅔ of the olives.
Sauté until the onions are transparent.
Purée this mixture in a food processor along with 1 cup of the stock.
Place this mixture in a 4-quart saucepan and add the remaining stock.
Simmer for 20 minutes and add the cream.
Whisk in the roux and simmer, stirring constantly, until thickened.
Add pepper to taste and the remaining chopped olives, Tabasco, and dry sherry.
Heat to serving temperature and serve with the sliced olive and crouton garnish.
Enjoy!
