Black olive soup

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.


From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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