Courtesy of PureZing

Rich, creamy and ….well, spectacular, this is a soup for making an impression!

Serves 6

INGREDIENTS:

2 cups cracked green olives, Mideastern or Greek, soaked in water for an hour, drained, and chopped
2 Tablespoons extra virgin organic olive oil
1 large onion, chopped
2 cloves garlic, chopped finely or pressed
3 Tablespoons extra virgin organic olive oil
4 Tablespoons flour
1/8 teaspoon cayenne pepper
6 cups organic vegetable or chicken stock
1/2 cup heavy cream
1/4 cup dry sherry
Fresh parsley, minced

DIRECTIONS:

In a large saucepan, sauté the onions, garlic, and two-thirds of the olives in the olive oil until the onions are transparent.
Puree with 1 cup of stock.

Heat remaining oil in the saucepan and stir in flour and cayenne; cook into a roux.
Whisk in remaining stock, then pour in the puree. Bring to a slow boil, let thicken, then reduce heat and simmer for 20 minutes.

Stir in cream, pepper, and remaining chopped olives.Return to a boil then lower heat and simmer 5 more minutes.

When ready to serve, heat to serving temperature, stir in sherry and cook for a minute, then ladle into bowls.

Garnish with generous pinches of minced fresh parsley.