Chilled black olive soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pitted ripe olives; preferably imported brine packed |
| 3 | cups | Chicken broth |
| 1½ | cup | Minced onions |
| 1 | clove | Garlic, minced |
| 1 | Egg | |
| 1 | cup | Light cream |
| 1 | teaspoon | Thick bottled steak sauce |
| ¼ | cup | Dry sherry |
Directions
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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