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home > recipes > soups > green olive soup
Serves 6-8. 2 c green olives, pitted 3 tb olive oil 1/2 med yellow onion, peeled and sliced 2 cloves garlic, crushed 1 qt chicken stock 1 c whipping cream 6 tb flour cooked with 3 Tbsp olive oil to make roux black pepper, freshly ground, to taste 4 shots Tabasco or other cayenne pepper and vinegar-based hot sauce 1/3 c dry sherry Garnish: sliced pimento-stuffed green olives garlic croutons 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.

Green Olive Soup


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list all recipes for SOUPS (322)
list all recipes by DAVE (405)


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(posted May 21, 2007)

Serves 6-8.

2 c
green olives, pitted
3 tb
olive oil
1/2 med yellow
onion, peeled and sliced
2 cloves
garlic, crushed
1 qt
chicken stock
1 c
whipping
cream
6 tb
flour cooked with 3 Tbsp
olive oil to make roux
black pepper, freshly ground, to taste
4 shots Tabasco or other
cayenne pepper and vinegar-based hot sauce
1/3 c
dry sherry

Garnish:
sliced pimento-stuffed
green olives
garlic croutons

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.


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