Olive (Black) Soup I

Ingredients

4 cups chicken stock (see our Chicken Stock recipe)

1 cup black olives, pitted and sliced

1 small white onion, chopped

1 large garlic clove, peeled and minced

2 eggs, beaten

1 cup cream

salt to taste

2 tablespoons cilantro, chopped

1. In a Dutch oven mix the chicken stock, olives, garlic, and onion and bring to a boil.  Simmer for 15 minutes.

2.  In a small bowl, mix eggs and cream together.  Stir a small amount of stock into the egg mixture and beat.  Pour the egg-cream mixture slowly into the stock.  Heat but don’t boil.

3. Add salt and garnish with cilantro.

Serves approx 6