Black olive soup
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Chicken stock |
| 3 | cups | Chopped pitted black olives |
| 2 | tablespoons | Grated onion |
| 2 | Cloves garlic; minced | |
| ⅔ | cup | Flour |
| 3 | cups | Half and Half |
| 4 | tablespoons | Worcestershire sauce |
| Salt to taste | ||
| Pepper to taste | ||
| Lemon slices (optional) | ||
| Chopped parsley (optional) | ||
Directions
Combine the chicken stock, olives, onion and garlic in a large saucepan.
Simmer for 15 minutes. Blend together flour and cream and add to hot mixture. Stir constantly until mixture thickens and reaches the boiling point. Boil for 1 minute. Stir in Worcestershire sauce. Season with salt and pepper. Puree in blender and refrigerate. Garnish with lemon slices and parsley if desired. Serve cold. Yield: 10 servings.
HELEN SLOAN (MRS. JOHN C.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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