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Ripe Olive Soup

American.Fiesta's picture
Ingredients
  Salt To Taste
  Pepper To Taste
  Canned olives 8 Ounce
  Garlic 1 Clove (5 gm)
  Chicken stock 3 Cup (48 tbs)
  Eggs 2
  Cream 1 Cup (16 tbs)
Directions

Simmer olives and garlic in chicken stock for 15 min- utes.
Discard garlic; reserve stock.
Beat eggs with cream; add 1 cup reserved stock.
Mix well; add to remaining stock gradually.
Place over low heat, stir- ring constantly, until thickened slightly; do not boil.
Add salt and pepper.
Serve hot, garnished with minced dill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Interest: 
Party, Healthy
Servings: 
6

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