Green Olive Soup

Recipe Ingredients

2 cups	474ml	Green olives - pitted
3 tablespoons	45ml	Olive oil
1/2 tablespoon	7.5ml	Yellow onion - peeled and sliced (medium)
2		Garlic cloves - crushed
1		Chicken stock - fresh or canned
1 cup	237ml	Whipping cream
6 tablespoons	90ml	Flour - see * Note
3 tablespoons	45ml	Olive oil - see * Note
		Freshly-ground black pepper - to taste
4		Tabasco sauce - or to taste
1/3 cup	78ml	Dry sherry
		Garnish
		Sliced pimento-stuffed green olives
		Garlic-bread croutons

Recipe Instructions

* Note: Cook the 6 tablespoons of flour together with the 3 tablespoons of olive oil to make a roux.

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 2/3 of the olives. Saute until the onions are transparent. Puree this mixture in a food processor along with 1 cup of the stock.

Place the 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 sauce and dry sherry. Heat to serving temperature and serve with the sliced olive and crouton garnish.

This recipe serves 6 to 8 as a first course.

Source:
THE FRUGAL GOURMET by Jeff Smith - From the 07-10-1991 issue - The Springfield Union-News

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