Green Olive Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Green olives, pitted
3 tbsp: Olive oil,
1/2 medium: Yellow onion, peeled and sliced
2 Cloves: garlic, crushed
1 quart: Chicken stock,
1 cup: Whipping cream,
6 tbsp: Flour cooked with 3 Tbsp olive oil to make roux,
Black pepper, freshly ground, to taste
4: Shots Tabasco,
1/3 cup: Dry sherry,
Garnish:,
Sliced pimento-stuffed green olives,
Garlic-bread croutons,
Directions:
Serves 6 - 8
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
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.
The Frugal Gourmet - 3 Ancient Cuisines From the collection of Jim
Vorheis
Source from luhu.jp
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
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.
The Frugal Gourmet - 3 Ancient Cuisines From the collection of Jim
Vorheis
Source from luhu.jp
Tags
Soups