Chilled Black Olive Soup
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Scan day: 08 February 2014 UTC
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Description: Calls for chicken broth, eggs, dry sherry, and steak sauce. Serves six, from Recipe Source.
RecipeSource: Chilled Black Olive Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * CHILLED BLACK OLIVE SOUP Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Pitted ripe olives -preferably imported -brine packed 3 c Chicken broth 1 1/2 c Minced onions 1 cl Garlic, minced 1 Egg 1 c Light cream 1 t Thick bottled steak sauce 1/4 c Dry sherry Either slice the olives wafer-thin or chop them into bits in a food processor. Place chicken stock in a medium saucepan and bring to a boil. Add onions and garlic. Simmer 10 minutes. Remove pan from heat, strain out onion and garlic bits and discard (or save to add the pot when making a batch of stock). Return soup to the pan and add olives. Beat egg in a bowl and slowly add a cup of hot soup while continuing to beat, and taking care not to curdle the egg. Pour soup/egg mixture into the soup. Add light cream, steak sauce and sherry. Refrigerate for several hours or overnight. Serve chilled in chilled soup bowls. - - - - - - - - - - - - - - - - - -
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