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Chilled black olive soup
 
Category: Soup
Yield: 6 servings
 

1 cup

Pitted ripe olives -preferably imported -brine packed

3 cup

Chicken broth

1 1/2 cup

Minced onions

1 cl

Garlic, minced

1

Egg

1 cup

Light cream

1 tsp

Thick bottled steak sauce

1/4 cup

Dry sherry
 
Procedures
 
  1. Either slice the olives wafer-thin or chop them into bits in a food processor.
  2. Place chicken stock in a medium saucepan and bring to a boil.
  3. Add onions and garlic.
  4. Simmer 10 minutes.
  5. Remove pan from heat, strain out onion and garlic bits and discard (or save to add the pot when making a batch of stock).
  6. Return soup to the pan and add olives.
  7. 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.
  8. Pour soup/egg mixture into the soup.
  9. Add light cream, steak sauce and sherry.
  10. Refrigerate for several hours or overnight.
  11. Serve chilled in chilled soup bowls