| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
10 |
Servings |
INGREDIENTS
| 6 |
c |
Chicken stock |
| 3 |
c |
Chopped pitted black olives |
| 2 |
tb |
Grated onion |
| 2 |
|
Cloves garlic; minced |
| 2/3 |
c |
Flour |
| 3 |
c |
Half and Half |
| 4 |
tb |
Worcestershire sauce |
|
|
Salt to taste |
|
|
Pepper to taste |
|
|
Lemon slices (optional) |
|
|
Chopped parsley (optional) |
INSTRUCTIONS
Combine the chicken stock, olives, onion and garlic in a large saucepan.
Simmer for 15 minutes. Blend together flour and cream and add to hot
mixture. Stir constantly until mixture thickens and reaches the boiling
point. Boil for 1 minute. Stir in Worcestershire sauce. Season with salt
and pepper. Puree in blender and refrigerate. Garnish with lemon slices and
parsley if desired. Serve cold. Yield: 10 servings.
HELEN SLOAN (MRS. JOHN C.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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