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4 ounces black olives -- (two cans) finely chopped
1 small clove garlic
3 cups chicken broth
1 cup heavy cream
Salt -- to taste
pepper -- to taste
2 tablespoons dill weed -- minced
How To Prepare:
Simmer olives and garlic in chicken stock for 15 minutes. Remove garlic
clove and discard. In medium size bowl, beat eggs with cream and add
about 1 cup of the hot stock. Mix well. Add cream mixture slowly to the
remaining soup. Heat, stirring, until slightly thickened. Do not boil.
Correct seasoning and serve hot, garnished with minced dill weed.
Number of Servings:
Carbs per serving - include all nutritional information if known: