posted by Mimi Hiller 07-06-99 10:22 AM
Green Olive Soup
Serves 6-8 as a first course
2 cups green olives, pitted
3 Tbl. olive oil
1/2 medium yellow onion, peeled and sliced
2 cloves garlic, crushed
1 qt. chicken stock
1 cup whipping cream
6 Tbl. flour cooked with 3 Tbl. olive oil to make a roux
Black pepper, freshly ground, to taste
4 shots Tabasco
1/3 cup dry sherry
Garnish:
Sliced pimento-stuffed green olives
Garlic-bread 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 olives and crouton garnish.