Soups: Green Olive by Recipe Cottage

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	Green Olive

		Green Olive Soup 2 cups pitted green olives 3 tb olive oil (from the jar of olives if they're in oil, not brine) 1/2 medium onion, peeled and sliced 4 cups chicken stock 1 c whipping cream or evaporated milk 3 tb olive oil (see above) 6 tb flour Freshly ground black pepper 4 dashes Tabasco 1/3 c dry sherry Sliced pimiento-stuffed green olives Garlic bread croutons Soak the olives in cold water for 1 hour. Drain and coarsely chop. Heat a frying pan and add the 3 tablespoons olive oil, the onion and garlic, along with 2/3 of the olives. Saute until the onion is transparent. Puree the mixture in a blender or food processor with 1 cup of the chicken stock. In a 4-qt saucepan, combine the puree mixture with the remaining stock. Simmer for 20 minutes and add the cream. In a small frying pan make a roux with the remaining 3 tb olive oil and flour. Stir the roux into the soup, stirring constantly, until thickened. Add black pepper to taste, the remaining chopped olives, the Tabasco, and sherry. Heat to serving temperature and serve with the sliced olives and crouton garnish.