Green Olive Soup

Servings: 6
Ingredients:

2 c  Green olives, pitted
3 tb Olive oil
1/2 md Yellow onion, peeled and
-sliced
2    Cloves garlic, crushed
1 qt Chicken stock
1 c  Whipping cream
6 tb Flour cooked with 3 Tbsp
-olive oil to make roux
Black pepper, freshly
-ground, to taste
4    Shots Tabasco
1/3 c  Dry sherry
Garnish:
Sliced pimento-stuffed green
-olives
Garlic-bread croutons

Serves 6 - 8

Soak the olives in cold water for 1 hour. Drain and coarsely chop the
olives. Heat a frying pan and add the oil, onion, and garlic, along with
2/3 of the olives. Saute until the onions are transparent. Puree this
mixture in a food processor along with 1 cup of the stock. Place this
mixture in a 4-quart saucepan and add the remaining stock. Simmer for 20
minutes and add the cream. Whisk in the roux and simmer, stirring
constantly, until thickened. Add pepper to taste and the remaining chopped
olives, Tabasco, and dry sherry. Heat to serving temperature and serve with
the sliced olive and crouton garnish.

The Frugal Gourmet - 3 Ancient Cuisines From the collection of Jim Vorheis