Side Pannel
Chilled Black Olive Soup
Chilled Black Olive Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Soups
Ingredients List
- 1 c Pitted ripe olives;
- -preferably imported
- -brine packed
- 3 c Chicken broth
- 1 1/2 c Minced onions
- 1 cl Garlic, minced
- 1 Egg
- 1 c Light cream
- 1 ts Thick bottled steak sauce
- 1/4 c Dry sherry
Directions
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.
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.
Tweet