Black Olive Soup Recipe
Ingredients
1-1/2 cups pitted ripe olives, sliced (reserve juice)
3 tablespoons grated onion
1/4 cup minced celery and leaves
2 garlic cloves
4 cups brown chicken stock
2 eggs, beaten
1 cup half-and-half cream
1 teaspoon Worcestershire sauce
1/2 teaspoon fresh lemon juice
1/4 cup juice from olives
Salt€”be careful
Tabasco sauce
Paprika
Grated onion
Directions
Simmer olives, onion, celery and garlic in stock, covered, for 20 minutes.
Discard garlic.
Beat together eggs and cream, whisk in 1/2 cup hot stock, and return to rest of soup.
Season with Worcestershire sauce and lemon juice.
Add olive juice and adjust to taste with salt and Tabasco.
Reheat and serve with a sprinkling of paprika and more grated onion.
Discard garlic.
Beat together eggs and cream, whisk in 1/2 cup hot stock, and return to rest of soup.
Season with Worcestershire sauce and lemon juice.
Add olive juice and adjust to taste with salt and Tabasco.
Reheat and serve with a sprinkling of paprika and more grated onion.
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