Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Cracked green olives, Mideastern or Greek - soaked in Water for an hour, drained, and chopped

  2. 2 tablespoons 30ml Olive oil

  3. 1 Onion - chopped

  4. 2 Garlic cloves - chopped

  5. 3 tablespoons 45ml Olive oil

  6. 4 tablespoons 60ml Flour

  7. 1/8 teaspoon 0.6ml Cayenne

  8. 8 cups 1896ml Vegetable or chicken stock

  9. 1/2 cup 118ml Heavy cream

  10. 1/4 cup 59ml Dry sherry Minced parsley - for garnish

Instructions Jump to Ingredients ↑

  1. 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.


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