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.
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|Serving Size: 1 Serving (431g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 641
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