Olive (Black) Soup II

Ingredients

6 cups chicken stock (see our Chicken Stock recipe)

3 cups pitted black olives, sliced

1/2 onion, chopped

2 cloves garlic, minced

⅔ cups flour

3 cups cream

4 tablespoons dry sherry

salt and freshly ground pepper to taste

1 lemon, sliced thin, for garnish

1 cup fresh parsley, for garnish

1. Combine the chicken stock, olives, onion, and garlic in a Dutch oven.  Simmer for 15 minutes.

2. Blend the flour and cream.

3. Add the cream-flour mixture to the chicken broth while whisking constantly.  Stir often and cook over medium-high heat until thickened. Bring to a boil and simmer for three minutes. 

4.  Stir in sherry and season with salt and pepper. Remove from heat, cool, and refrigerate.

5. Serve the soup cold and garnish with lemon slices and parsley.

Note: May serve with cheese or garlic bread if desired.

Serves approx 8