Yield: 6 servings
|2 cups||Green olives, pitted|
|3 tablespoons||Olive oil|
|½ medium||Yellow onion, peeled and sliced|
|2||Cloves garlic, crushed|
|1 quart||Chicken stock|
|1 cup||Whipping cream|
|6 tablespoons||Flour cooked with 3 Tbsp olive oil to make roux|
|Black pepper, freshly ground, to taste|
|⅓ cup||Dry sherry|
|Sliced pimento-stuffed green olives|
Serves 6 - 8
Soak the olives in cold water for 1 hour. Drain and coarsely chop the olives. Heat a frying pan and add the oil, onion, and garlic, along with ⅔ of the olives. Saute until the onions are transparent.
Puree this mixture in a food processor along with 1 cup of the stock.
Place this mixture in a 4-quart saucepan and add the remaining stock.
Simmer for 20 minutes and add the cream. Whisk in the roux and simmer, stirring constantly, until thickened. Add pepper to taste and the remaining chopped olives, Tabasco, and dry sherry. Heat to serving temperature and serve with the sliced olive and crouton garnish.
The Frugal Gourmet - 3 Ancient Cuisines From the collection of Jim Vorheis