Chilled Black Olive Soup

Recipe Ingredients

1 cup	237ml	Pitted ripe olives - preferably imported
		Packed
3 cups	711ml	Chicken broth
1 1/2 cups	93g / 3.3oz	Minced onions
10		Garlic - minced
1		Egg
1 cup	237ml	Light cream
1 teaspoon	5ml	Thick bottled steak sauce
1/4 cup	59ml	Dry sherry

Recipe Instructions

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.

Source:
Susan Feniger and Mary Sue Milliken

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