Chilled Black Olive Soup
Try this Chilled Black Olive Soup recipe, or contribute your own.
Suggest a better descriptionStill searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (431g) | ||
| Recipe Makes: 6 Servings | ||
|
|
||
| Calories: 641 | ||
| Calories from Fat: 497 (78%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 55.2g | 74 % | |
| Saturated Fat 33.9g | 170 % | |
| Monounsaturated Fat 15.9g | ||
| Polyunsanturated Fat 2.2g | ||
| Cholesterol 220mg | 68 % | |
| Sodium 592.7mg | 20 % | |
| Potassium 691.2mg | 18 % | |
| Total Carbohydrate 26.9g | 8 % | |
| Dietary Fiber 1.7g | 7 % | |
| Sugars, other 25.2g | ||
| Protein 10.9g | 16 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 641
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
MORE IDEAS
REVIEWS
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.