Name: Black Olive Soup
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)

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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