| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Meats, Eggs, Dairy |
|
Soups, Appetizers, Fruits/nuts |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Pitted ripe olives; preferably imported brine packed |
| 3 |
c |
Chicken broth |
| 1 1/2 |
c |
Minced onions |
| 1 |
cl |
Garlic, minced |
| 1 |
|
Egg |
| 1 |
c |
Light cream |
| 1 |
ts |
Thick bottled steak sauce |
| 1/4 |
c |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A family altar can alter a family.”