Green Olive Soup

Total Time: 1 hr 40 mins Preparation Time: 1 hr 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 cups green olives, pitted
• 7 tablespoons olive oil, separated (3 and 4 tablespoons)
• 1 medium yellow onion, peeled and sliced
• 3 garlic cloves, crushed
• 1 quart chicken stock
• 1 cup whipping cream
• 6 tablespoons flour
• black pepper
• tabasco sauce (about 4 shots)
• 1/3 cup dry sherry

Recipe

• 1 first make a roux with the 3 tablespoons of flour and 4 tablespoons of olive oil added to a saute pan and cooked until it darkens. make this roux first so that it will be cool when you are ready to add it to the soup.
• 2 soak the olives in cold water for 1 hour (this helps to remove some of the salt). drain and coarsely chop the olives. heat a saute pan and add 3 tablespoons of oil, onion, and garlic, along with 2/3 of the olives. saute until the onions are transparent. puree the mixture in a food processor along with 1 cup of the stock. this much of the recipe can be made up to two days ahead if needed.
• 3 place this mixture into a 4 quart saucepan and the rest of the stock. simmer for 20 minutes and add cream. whisk in the roux a little at a time and simmer, stirring constantly until thickened. add pepper to taste and remaining chopped olives, tabasco, and sherry.