Ripe Olive Soup
|Canned olives||8 Ounce|
|Garlic||1 Clove (5 gm)|
|Chicken stock||3 Cup (48 tbs)|
|Cream||1 Cup (16 tbs)|
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.