Yield: 10 Servings
Measure | Ingredient |
---|---|
6 cups | Chicken stock |
3 cups | Chopped pitted black olives |
2 tablespoons | Grated onion |
2 \N | Cloves garlic; minced |
⅔ cup | Flour |
3 cups | Half and Half |
4 tablespoons | Worcestershire sauce |
\N \N | Salt to taste |
\N \N | Pepper to taste |
\N \N | Lemon slices (optional) |
\N \N | Chopped parsley (optional) |
Combine the chicken stock, olives, onion and garlic in a large saucepan.
Simmer for 15 minutes. Blend together flour and cream and add to hot mixture. Stir constantly until mixture thickens and reaches the boiling point. Boil for 1 minute. Stir in Worcestershire sauce. Season with salt and pepper. Puree in blender and refrigerate. Garnish with lemon slices and parsley if desired. Serve cold. Yield: 10 servings.
HELEN SLOAN (MRS. JOHN C.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .