Green Olive Soup

Recipe Instructions In a large saucepan, saute the onions, garlic, and 2/3 of the olives in the olive oil until the onions are transparent. Puree with 1 cup of stock. Heat oil in the saucepan and stir in flour and cayenne, cooking into a roux. Whisk in remaining stock, then pour in the puree. Bring to a slow boil, let thicken, then reduce heat and simmer for 20 minutes. Stir in cream, pepper, and remaining chopped olives, bring back to a boil, then simmer 5 more minutes. When ready to serve, heat to serving temperature, stir in sherry and cook for a minute, then ladle into bowls. Garnish with generous pinches of minced parsley. Serve hot to 6 to 8 people as a first course.