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 I used soy milk thickened with a little cornstarch

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.