Olive Soup Recipe
Traveling in Eastern Europe, I became quite a fan of hearty soups, especially in Poland, where my one of my favorites became “Dill Pickle Soup.” I was thinking about it the other day, and thought, “hey, why not, olive soup?” So I gave it a try and it’s wonderful.
- 1 T Penna Crema Verde Olive Spread
- 2 T Penna Crema Negra Olive Spread
- 6 T EVOO
- 1 C pitted, unstuffed, diced, chopped olives (I used home brine cured fresh Penna greens)
- ½ medium onion diced
- 2 cloves garlic, crushed
- 1 Qt chicken stock
- 1 C heavy cream
- 6 T flour
- Seasonings to taste, salt, pepper, red pepper flakes
Make a roux with 6 T flour and 3 T oil, cooked and stirred until it’s a dark paste.
Soak your diced olives in water for an hour to remove some of the salt, if desired.
Add 3 T oil, garlic, onion, and 2/3rds of the olives to a skillet, saute while stirring until the onions are sweated.
Take the skillet contents, along with 1 C of stock and puree in your food processor.
Place mix with balance of stock in sauce pan, simmer for 15 minutes, add cream.
Continue to simmer while adding the roux, stirring constantly until the soup thickens.
Add seasoning to taste, and garnish with remaining chopped olives.
(OK, garnishing with chopped olives didn’t work – they sunk!) This is a delicious soup on its own, but it might also be great if you use it as a base, adding rough chopped vegetables or salad shrimp!