Green Olive Soup For The Shepherd Boy
From mbeards2 12 years ago
- 40 minutes to make
- Serves 6
This recipe comes from, “The Frugal Gourmet Celebrates Christmas”. It seemed appropriate. :-)
Ingredients
- 2 cups pitted green olives shopping list
- 3 tablespoons extra virgin olive oil shopping list
- ½ of a medium onion, peeled and sliced shopping list
- 2 cloves of garlic, peeled and crushed shopping list
- 4 cups of chicken stock shopping list
- 1 cup of whipping cream shopping list
- 3 tablespoons of extra virgin olive oil shopping list
- 6 tablespoons of all-purpose flour shopping list
- Freshly ground pepper to taste, but NO salt due to the salitness of the olives shopping list
- 4 dashes of tobasco sauce shopping list
- 1/3 cup of sherry shopping list
- Garnish: sliced pimiento-stuffed olives on small thin slices of garlic bread croutons floating on the surface shopping list
How to make it
- Soak the olives in cold water for 1 hour, drain and chop coarsely.
- In three tablespoons of olive oil, saute the garlic, onion and 2/3 of the chopped olives, until the onions are translucent.
- Puree in a food processor with 1 cup of the chicken stock.
- Combine the puree with the remaining stock and simmer for 20 minutes, then add the cream.
- Make a roux using the remaining 3 tablespoons of olive oil with the 6 tablespoons of flour.
- Whisk the roux into the soup, stirring constantly until thickened.
- Add the black pepper to taste and the remaining chopped olives, tobasco and sherry.
- Heat to serving temperature and garnish.
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