Yield: 10 Servings
|6 cups||Chicken stock|
|3 cups||Chopped pitted black olives|
|2 tablespoons||Grated onion|
|2 \N||Cloves garlic; minced|
|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, .