Green Olive Soup

1. 1

   First make a roux with the 3 tablespoons of flour and 4 tablespoons of olive oil added to a saute pan and cooked until it darkens. Make this roux first so that it will be cool when you are ready to add it to the soup.

2. 2

   Soak the olives in cold water for 1 hour (this helps to remove some of the salt). Drain and coarsely chop the olives. Heat a saute pan and add 3 tablespoons of oil, onion, and garlic, along with 2/3 of the olives. Saute until the onions are transparent. Puree the mixture in a food processor along with 1 cup of the stock. This much of the recipe can be made up to two days ahead if needed.

3. 3

   Place this mixture into a 4 quart saucepan and the rest of the stock. Simmer for 20 minutes and add cream. Whisk in the roux a little at a time and simmer, stirring constantly until thickened. Add pepper to taste and remaining chopped olives, Tabasco, and sherry.

* Per serving · 4 servings · Values may vary.