Green Olive Soup
By: Eddie Feldman
Published: Tuesday, December 29, 2009 - 10:43pm

Ingredients




2 cups Green olives pitted
3 tablespoons Olive oil
1/2 medium Yellow onion peeled and sliced
2 Garlic cloves crushed
1 quart Chicken stock fresh or canned
1 cup Whipping cream
6 tablespoons Flour see * Note
3 tablespoons Olive oil see * Note
Freshly-ground black pepper to taste
4 dsh Tabasco sauce or to taste
 cup Dry sherry
Sliced pimento-stuffed green olives
Garlic-bread croutons

Preparation

1 * Note: Cook the 6 tablespoons of flour together with the 3 tablespoons of olive oil to make a roux. 2 Soak the olives in cold water for 1 hour. Drain and coarsely chop the olives. 3 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. 4 Place the 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 sauce and dry sherry. Heat to serving temperature and serve with the sliced olive and crouton garnish. 5 This recipe serves 6 to 8 as a first course. 6 Comments: This dish is a serious celebration of the olive!