Icy Olive Soup Recipes

GREEN OLIVE SOUP

Steps:

• First make a roux with the 3 tablespoons of flour and 4 tablespoons of olive oil added to a saute pan and cooked until it darkens. Make this roux first so that it will be cool when you are ready to add it to the soup.
• Soak the olives in cold water for 1 hour (this helps to remove some of the salt). Drain and coarsely chop the olives. Heat a saute pan and add 3 tablespoons of oil, onion, and garlic, along with 2/3 of the olives. Saute until the onions are transparent. Puree the mixture in a food processor along with 1 cup of the stock. This much of the recipe can be made up to two days ahead if needed.
• Place this mixture into a 4 quart saucepan and the rest of the stock. Simmer for 20 minutes and add cream. Whisk in the roux a little at a time and simmer, stirring constantly until thickened. Add pepper to taste and remaining chopped olives, Tabasco, and sherry.

CREAMY CHICKEN AND OLIVE SOUP

Steps:

• Put the water in a large soup pot.
• Add the poultry seasoning, dried onions, thyme, Italian herbs, and chicken breasts.
• Boil the chicken until it is done and no pink remains, covered so that not much liquid evaporates.
• Turn off heat.
• Remove chicken breasts from the pot.
• Allow to cool and then cut into chunks.
• Drop the bouillion cubes in the soup pot and add the wine.
• Bring to a boil, reduce heat and let simmer while you proceed.
• Saute the onions in the butter in a saucepan for 5 minutes.
• Add the celery and carrot and saute another 5 minutes.
• Sprinkle the flour over the vegetables and stir for 2 minutes over low heat.
• Add a ladle of the stock to the vegetables and stir it around to get all the flour mixture free from the bottom of the pan.
• Pour the veggies into the soup pot.
• Let barely simmer for 20 minutes.
• Add the half and half, chicken, peas, rice, and olives.
• Allow to just heat through.
• Taste the soup and add salt, pepper, and parsley until it is to your liking.