Green Olive Soup

submitted by dave
Serves 6-8.
3 Tbsp olive oil
1/2 med yellow onion, peeled and sliced
2 cloves garlic, crushed
1 qt chicken stock
1 cup whipping cream
6 Tbsp flour cooked with 3 Tbsp olive oil to make roux
black pepper, freshly ground, to taste
4 shots Tabasco or other cayenne pepper and vinegar-based hot sauce
1/3 cup dry sherry

Garnish:
sliced pimento-stuffed green olives
garlic croutons

Soak the olives in cold water for 1 hour. Drain and coarsely chop the
olives. Heat a frying pan and add the oil, onion, and garlic, along with
2/3 of the olives. Saute until the onions are transparent. Puree this
mixture in a food processor along with 1 cup of the stock. Place this
mixture in a 4-quart saucepan and add the remaining stock. Simmer for 20
minutes and add the cream. Whisk in the roux and simmer, stirring
constantly, until thickened. Add pepper to taste and the remaining chopped
olives, Tabasco, and dry sherry. Heat to serving temperature and serve
with the sliced olive and crouton garnish.



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