Green Olive Soup
2 cups cracked green olives, Mideastern or Greek, drained, and chopped
2 Tablespoons olive oil
1 onion, chopped
2 cloves garlic, chopped
3 Tablespoons olive oil
4 Tablespoons flour
1/8 teaspoon cayenne
8 cups vegetable or chicken stock
(1/2 cup heavy cream optional)
1/4 cup dry sherry
Garnish: minced parsley
In a large saucepan, saute the onions, garlic, and 2/3rds of the olives in the olive oil until the onions are transparent. Puree with 1 cup of stock.
Heat oil in the saucepan and stir in flour and cayenne, cooking into a roux. Whisk in remaining stock, then pour in the puree. Bring to a slow boil, let thicken, then reduce heat and simmer for 20 minutes. Stir in cream, pepper, and remaining chopped olives, bring back to a boil, then simmer 5 more minutes.
When ready to serve, heat to serving temperature, stir in sherry and cook for a minute, then ladle into bowls. Garnish with generous pinches of minced parsley.
Serve hot to 6-8 people as a first course.
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