Chilled Black Olive Soup

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Chilled Black Olive Soup Ingredients

1 c Pitted ripe olives;	1 Egg
3 c Chicken broth	1 c Light cream
1 1/2 c Minced onions	1 ts Thick bottled steak sauce
1 cl Garlic, minced	1/4 c Dry sherry

Instructions for Chilled Black Olive Soup

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeefCuisine: Uncategorized

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