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Black Olive Soup
Recipe By :Mercy
Categories:Soups
4 ounces black olives -- (two
cans) finely chopped
1 small clove garlic
3 cups chicken broth
2 eggs
1 cup heavy cream
Salt -- to taste
pepper -- to taste
2 tablespoons dill weed -- minced
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.
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1217 Calories (kcal);
113g Total Fat; (82% calories from fat); 33g Protein; 22g Carbohydrate;
700mg Cholesterol; 3492mg Sodium |
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