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Cuban Chilled Black Olive Soup
recipe
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.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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