*  Exported from  MasterCook  *
 
                          CHILLED BLACK OLIVE SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Thick bottled steak sauce
      1/4   c            Dry sherry
 
   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.
  
 
 
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