Green Olive Soup

Recipe Ingredients

2 cups	474ml	Cracked green olives, Mideastern or Greek - soaked in
		Water for an hour, drained, and chopped
2 tablespoons	30ml	Olive oil
1		Onion - chopped
2		Garlic cloves - chopped
3 tablespoons	45ml	Olive oil
4 tablespoons	60ml	Flour
1/8 teaspoon	0.6ml	Cayenne
8 cups	1896ml	Vegetable or chicken stock
1/2 cup	118ml	Heavy cream
1/4 cup	59ml	Dry sherry
		Minced parsley - for garnish

Recipe Instructions

In a large saucepan, saute the onions, garlic, and 2/3 of the olives in the olive oil until the onions are transparent. Puree with 1 cup of stock.

Heat oil in the saucepan and stir in flour and cayenne, cooking into a roux. Whisk in remaining stock, then pour in the puree. Bring to a slow boil, let thicken, then reduce heat and simmer for 20 minutes. Stir in cream, pepper, and remaining chopped olives, bring back to a boil, then simmer 5 more minutes.

When ready to serve, heat to serving temperature, stir in sherry and cook for a minute, then ladle into bowls. Garnish with generous pinches of minced parsley.

Serve hot to 6 to 8 people as a first course.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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