Cream of olive soup with celery and almonds Recipe

Name: Cream of olive soup with celery and almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ¼ cups vegetable stock; 3 tablespoons butter; 3 tablespoons all-purpose flour; ¼ teaspoon fresh ground black pepper; 1 cup black olives, drained,washed,stoned and finely minced; 1 cup heavy cream; salt; ½ cup celery, washed and finely chopped; 2 tablespoons almonds, blanched,skinned and finely sliced; 2 tablespoons spring onions, washed and finely chopped; 1 tablespoon fresh parsley, washed and chopped

Servings: persons

4 ¼ cups vegetable stock
3 tablespoons butter
3 tablespoons all-purpose flour
¼ teaspoon fresh ground black pepper
1 cup black olives, drained,washed,stoned and finely minced
1 cup heavy cream
salt
½ cup celery, washed and finely chopped
2 tablespoons almonds, blanched,skinned and finely sliced
2 tablespoons spring onions, washed and finely chopped
1 tablespoon fresh parsley, washed and chopped

1
Heat a saucepan on slow flame.
2
Melt butter in it.
3
Add flour and blend it gradually as you do so.
4
Stir-cook this continuously for 2 minutes.
5
Add stock and allow to simmer.
6
Stir in olives and cream.
7
Allow to simmer for 2 minutes.
8
Add salt, pepper, celery, almonds, spring onions and parsley.
9
Serve hot.
10
Enjoy!

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ¼ cups vegetable stock, 3 tablespoons butter, 3 tablespoons all-purpose flour, ¼ teaspoon fresh ground black pepper, and more.

Yes, Cream of olive soup with celery and almonds falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of olive soup with celery and almonds

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