Chilled Black Olive Soup

* Exported from MasterCook *

CHILLED BLACK OLIVE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Pitted ripe olives
-preferably imported
-brine packed
3 c Chicken broth
1 1/2 c Minced onions
1 cl Garlic, minced
1 Egg
1 c Light cream
1 t Thick bottled steak sauce
1/4 c Dry sherry

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.



- - - - - - - - - - - - - - - - - -