Ripe Olive Soup Recipe
Ingredients
| Salt | To Taste | |
| Pepper | To Taste | |
| Canned olives | 8 Ounce | |
| Garlic | 1 Clove (5 gm) | |
| Chicken stock | 3 Cup (48 tbs) | |
| Eggs | 2 | |
| Cream | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 254 Calories from Fat 77
% Daily Value*
Total Fat 9 g13.1%
Saturated Fat 2.8 g14%
Trans Fat 0 g
Cholesterol 76.8 mg25.6%
Sodium 661.6 mg27.6%
Total Carbohydrates 37 g12.3%
Dietary Fiber 1.2 g4.9%
Sugars 15.7 g
Protein 7 g13.7%
Vitamin A 6.1% Vitamin C 1.4%
Calcium 12.9% Iron 10.1%
*Based on a 2000 Calorie diet
Directions
Discard garlic; reserve stock.
Beat eggs with cream; add 1 cup reserved stock.
Mix well; add to remaining stock gradually.
Place over low heat, stir- ring constantly, until thickened slightly; do not boil.
Add salt and pepper.
Serve hot, garnished with minced dill.
Chef
