Black Olive soup recipe | Taste of Cuba

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Cuban-Hawaaiin Cooking

Chilled Black Olive Soup recipe
courtesy of Cocina Cubana/ Preston Pittman / Sonia Martinez

1 c pitted ripe olives;
-preferably imported brine
3 c chicken broth
1 1/2 c minced onions
1 cl garlic, minced
1 egg
1 c light cream
1 ts thick bottled steak sauce
1/4 c dry sherry

Instructions

Either slice the olives wafer-thin or chop them into bits in a food
processor. Place chicken stock in a medium saucepan and bring to a
boil. Add onions and garlic. Simmer 10 minutes. Remove pan from heat,
strain out onion and garlic bits and discard (or save to add the pot
when making a batch of stock). Return soup to the pan and add
olives. Beat egg in a bowl and slowly add a cup of hot soup while
continuing to beat, and taking care not to curdle the egg. Pour
soup/egg mixture into the soup. Add light cream, steak sauce and
sherry. Refrigerate for several hours or overnight. Serve chilled in
chilled soup bowls.