Click HERE to register your comments...or improve the recipe.

Or do you want to take another look at the homepage MENU?

Or do you want to SEARCH for something specific?

Green Olive Soup

Unusual and delicious...if you're as mad about the unripe fruit of olive trees as me. The soup is a spectacular introduction to a Mediterranean meal. Serve hot to 6-8 people as a first course.

Garnish: minced parsley

In a large saucepan, saute the onions, garlic, and 2/3rds 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.