• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chilled Black Olive Soup

  • Recipe Submitted by on

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


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.

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