Green Olive Soup

[Guest guest]

Green Olive Soup

 

2 cups cracked green olives, Mideastern or Greek -- soaked in

water for an hour, drained, and chopped

2 tablespoons olive oil

1 onion, chopped

2 garlic cloves, chopped

3 tablespoons olive oil

4 tablespoons flour

1/8 teaspoon cayenne

8 cups vegetable stock

1/2 cup heavy cream

1/4 cup dry sherry

minced parsley for garnish

 

In a large saucepan, saute the onions, garlic, and 2/3 of the olives in the

olive oil until the onions are transparent. Puree with 1 cup of stock.

Heat oil in the saucepan and stir in flour and cayenne, cooking into a roux.

Whisk in remaining stock, then pour in the puree. Bring to a slow boil, let

thicken, then reduce heat and simmer for 20 minutes. Stir in cream, pepper,

and remaining chopped olives, bring back to a boil, then simmer 5 more

minutes.

When ready to serve, heat to serving temperature, stir in sherry and cook

for a minute, then ladle into bowls. Garnish with generous pinches of minced

parsley.

Serves 6 to 8.

 

 

 

[Guest guest]

This sounds like something my family would LOVE! But for my sake,

could you tell me whether this is salty ...or very 'olivey' tasting?

(I'm not a huge fan of green olives unless the taste is disguised!)

 

 

, " Keema Desilva "

<keemamyah wrote:

>

> Green Olive Soup

>

> 2 cups cracked green olives, Mideastern or Greek -- soaked in

> water for an hour, drained, and chopped

> 2 tablespoons olive oil

> 1 onion, chopped

> 2 garlic cloves, chopped

> 3 tablespoons olive oil

> 4 tablespoons flour

> 1/8 teaspoon cayenne

> 8 cups vegetable stock

> 1/2 cup heavy cream

> 1/4 cup dry sherry

> minced parsley for garnish

>

> In a large saucepan, saute the onions, garlic, and 2/3 of the

olives in the

> olive oil until the onions are transparent. Puree with 1 cup of

stock.

> Heat oil in the saucepan and stir in flour and cayenne, cooking

into a roux.

> Whisk in remaining stock, then pour in the puree. Bring to a slow

boil, let

> thicken, then reduce heat and simmer for 20 minutes. Stir in cream,

pepper,

> and remaining chopped olives, bring back to a boil, then simmer 5

more

> minutes.

> When ready to serve, heat to serving temperature, stir in sherry

and cook

> for a minute, then ladle into bowls. Garnish with generous pinches

of minced

> parsley.

> Serves 6 to 8.

>

>

>