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Cuban Chilled Black Olive Soup recipe
courtesy of
Cocina Cubana Club (please join) / Pascual Perez
and chef Sonia Martinez
1 cup pitted ripe olives;
-preferably imported brine
3 cup chicken broth
1 1/2 cup minced onions
1 clove garlic, minced
1 egg
1 cup light cream
1 tsp thick bottled steak sauce
1/4 cup 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.
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Instructions on
How to make an authentic Cuban chilled black olive soup recipe / receta / recetas. |
