Olive (Green) Soup I

Ingredients

2 cups green olives, sliced, soaked in water for an hour and drained

5 tablespoons extra virgin olive oil, divided

1 onion, chopped

2 cloves garlic, minced

4 tablespoons flour

1/8 teaspoon cayenne

8 cups chicken stock (see our recipe for chicken stock), divided

1/2 cup heavy cream

1/4 cup dry sherry

Parsley for garnish

1. In a Dutch oven heat 2 tablespoons extra virgin olive oil and sauté the onions, garlic, and 2/3 of the olives. Add one cup of chicken stock and puree until smooth.

2. Heat 3 tablespoons of extra virgin olive oil in a saucepan and stir in flour and cayenne, cooking into a roux. Whisk in remaining stock, then stir in puree. Bring to a slow boil, let thicken, and simmer for 20 minutes. Stir in cream, pepper, and remaining sliced olives, bring to a boil and simmer for 5 minutes.

3. Add sherry and cook for one minute.  Garnish with parsley.

Serves approx 6