Green Olive Soup

Name: Green Olive Soup
Ingredients: 3 cups green olives, pitted; 7 tablespoons olive oil, separated (3 and 4 tablespoons); 1 medium yellow onion, peeled and sliced; 3 garlic cloves, crushed; 1 quart chicken stock; 1 cup whipping cream; 6 tablespoons flour; black pepper; Tabasco sauce (about 4 shots); 1/3 cup dry sherry

10 ingredients

3 steps

Ingredients

3 cups green olives, pitted
7 tablespoons olive oil, separated (3 and 4 tablespoons)
1 medium yellow onion, peeled and sliced
3 garlic cloves, crushed
1 quart chicken stock
1 cup whipping cream
6 tablespoons flour
black pepper
Tabasco sauce (about 4 shots)
1/3 cup dry sherry

Directions

1

First make a roux with the 3 tablespoons of flour and 4 tablespoons of olive oil added to a saute pan and cooked until it darkens. Make this roux first so that it will be cool when you are ready to add it to the soup.
2

Soak the olives in cold water for 1 hour (this helps to remove some of the salt). Drain and coarsely chop the olives. Heat a saute pan and add 3 tablespoons of oil, onion, and garlic, along with 2/3 of the olives. Saute until the onions are transparent. Puree the mixture in a food processor along with 1 cup of the stock. This much of the recipe can be made up to two days ahead if needed.
3

Place this mixture into a 4 quart saucepan and the rest of the stock. Simmer for 20 minutes and add cream. Whisk in the roux a little at a time and simmer, stirring constantly until thickened. Add pepper to taste and remaining chopped olives, Tabasco, and sherry.