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Green Olive Soup
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- #67018
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 cups green olives (unstuffed kind), pitted
3 tablespoons olive oil
1/2 medium yellow onion, peeled and sliced
2 cloves garlic, crushed
1 quart chicken stock
1 cup whipping cream
black pepper, freshly ground, to taste
4 shots Tabasco or other cayenne pepper and vinegar-based hot sauce
1/3 cup dry sherry
Roux
6 tablespoons flour
3 tablespoons olive oil
Garnish
sliced pimento-stuffed green olives
garlic croutons
directions
Soak the olives in cold water for 1 hour. Drain and coarsely chop the olives.
Combine the flour and olive oil for the roux in a heavy saucepan over low heat. Cook until it becomes a light chocolate color, stirring constantly. Set aside and let cool.
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.
Place this 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, and dry sherry.
Heat to serving temperature and serve with the sliced olive and crouton garnish.
added by
internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 25, 2020
Excellent