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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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3.9625
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 254 Calories from Fat 77

% Daily Value*

Total Fat 9 g13.1%

Saturated Fat 2.8 g14%

Trans Fat 0 g

Cholesterol 76.8 mg25.6%

Sodium 661.6 mg27.6%

Total Carbohydrates 37 g12.3%

Dietary Fiber 1.2 g4.9%

Sugars 15.7 g

Protein 7 g13.7%

Vitamin A 6.1% Vitamin C 1.4%

Calcium 12.9% Iron 10.1%

*Based on a 2000 Calorie diet

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Ripe Olive Soup Recipe