Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Pitted ripe olives - preferably imported

  2. 3 cups 711ml Chicken broth

  3. 1 1/2 cups 93g / 3 1/3oz Minced onions

  4. 10 Garlic - minced

  5. 1 Egg

  6. 1 cup 237ml Light cream

  7. 1 teaspoon 5ml Thick bottled steak sauce

  8. 1/4 cup 59ml Dry sherry

Instructions Jump to Ingredients ↑

  1. Either slice the olives wafer-thin or chop them into bits in a food processor.

  2. Place chicken stock in a medium saucepan and bring to a boil. Add onions and garlic. Simmer 10 minutes.

  3. Remove pan from heat, strain out onion and garlic bits and discard (or save to add the pot when making a batch of stock).

  4. 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.

  5. Pour soup/egg mixture into the soup.

  6. Add light cream, steak sauce and sherry. Refrigerate for several hours or overnight.

  7. Serve chilled in chilled soup bowls.


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