Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Green olives, pitted
3 tb Olive oil
1/2 md Yellow onion, peeled and
-sliced
2 Cloves garlic, crushed
1 qt Chicken stock
1 c Whipping cream
6 tb Flour cooked with 3 Tbsp
-olive oil to make roux
Black pepper, freshly
-ground, to taste
4 Shots Tabasco
1/3 c Dry sherry
Garnish:
Sliced pimento-stuffed green
-olives
Garlic-bread croutons

Serves 6 - 8

Soak the olives in cold water for 1 hour. Drain and coarsely chop the
olives. Heat a frying pan and add the oil, onion, and garlic, along
with 2/3 of the olives. Saute until the onions are transparent. Puree
this mixture in a food processor along with 1 cup of the stock. Place
this mixture in a 4-quart saucepan and add the remaining stock.
Simmer for 20 minutes and add the cream. Whisk in the roux and
simmer, stirring constantly, until thickened. Add pepper to taste and
the remaining chopped olives, Tabasco, and dry sherry. Heat to
serving temperature and serve with the sliced olive and crouton
garnish.

The Frugal Gourmet - 3 Ancient Cuisines From the collection of Jim
Vorheis

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