Chilled Black Olive Soup Recipe

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Chilled Black Olive Soup Ingredients

1 cup pitted ripe olives, preferably imported brine
3 cup chicken broth
1 1/2 cup minced onions
1 cl garlic, minced
1 egg
1 cup light cream
1 tsp thick bottled steak sauce
1/4 cup dry sherry

A Recipe for
Chilled Black Olive Soup

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Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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Chilled Black Olive Soup

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Chilled Black Olive Soup 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.

Serves: 6

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Chilled Black Olive Soup Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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