The olives in this recipe are not the kind stuffed with pimientos. These may be difficult to find. You can buy the stuffed ones and remove the pimientos but it takes some extra time.
Total time: 1 hours 40 minutes
Prep time: 1 hours 20 minutes
Cook time: 20 minutes
Yield: 6 serving(s)
Ingredients:
| 3 cups green olives, pitted |
| 7 tablespoons olive oil, separated (3 and 4 tablespoons) |
| 1 medium yellow onion, peeled and sliced |
| 3 garlic cloves, crushed |
| 1 quart chicken stock |
| 1 cup whipping cream |
| 6 tablespoons flour |
| black pepper |
| Tabasco sauce (about 4 shots) |
| 1/3 cup dry sherry |
Steps:
- First make a roux with the 3 tablespoons of flour and 4 tablespoons of olive oil added to a saute pan and cooked until it darkens. Make this roux first so that it will be cool when you are ready to add it to the soup.
- Soak the olives in cold water for 1 hour (this helps to remove some of the salt). Drain and coarsely chop the olives. Heat a saute pan and add 3 tablespoons of oil, onion, and garlic, along with 2/3 of the olives. Saute until the onions are transparent. Puree the mixture in a food processor along with 1 cup of the stock. This much of the recipe can be made up to two days ahead if needed.
- Place this mixture into a 4 quart saucepan and the rest of the stock. Simmer for 20 minutes and add cream. Whisk in the roux a little at a time and simmer, stirring constantly until thickened. Add pepper to taste and remaining chopped olives, Tabasco, and sherry.
Nutrition Facts:
Calories 427.2, Fat 32.4, Saturated Fat 11.8, Cholesterol 59.1, Sodium 248.3, Carbohydrate 16.9, Fiber 0.5, Sugar 3.9, Protein 6
When summer turns up the heat, I reach for this cool, refreshing soup. The color of the olives contrasts nicely with the creamy yogurt base. —Theresa Goble, Muscatine, Iowa
Provided by: Taste of Home
Categories: Lunch
Total time: 15 minutes
Prep time: 15 minutes
Cook time: 0 minutes
Yield: 6 servings.
Ingredients:
| 2 cups plain yogurt |
| 2 cans (10-1/2 ounces each) condensed chicken broth, undiluted |
| 2 cans (2-1/4 ounces each) sliced ripe olives, drained |
| 1 cup coarsely chopped cucumber |
| 1/2 cup chopped green onions |
| 1/2 cup chopped green pepper |
| 1/2 cup sliced pimiento-stuffed olives |
| 1/8 teaspoon white pepper |
| Seasoned croutons, optional |
Steps:
- In a large bowl, stir yogurt until smooth. Whisk in broth. Add the next 6 ingredients; mix well. Cover and chill for 4 hours. Stir before serving. Garnish with croutons if desired.
Nutrition Facts:
Calories 108 calories, Fat 7g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 683mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges 1-1/2 fat
This authentic Russian olive soup recipe (called Solyanka in Russian) is so hearty, filling and tastes amazing! So full of flavor and addictive, you’ll keep slurping it until the pot is clean!
Provided by: MelanieCooks.com
Categories: Soup
Total time: 20 minutes
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 8
Ingredients:
| 8 cups low-sodium chicken stock |
| 2 cooked chicken breasts (chopped) |
| 4 oz salami |
| 1 carrot (chopped) |
| 1 can (14 oz pitted whole olives) |
| 3 garlic cloves (minced) |
| 2 pickles (shredded) |
| 1/2 tsp paprika |
| 3 tbsp ketchup |
Steps:
- Put all ingredients in the pot. Bring to boil, then reduce to simmer and cook, covered, for 15 minutes.
- Serve with sour cream, slices of lemon and fresh chopped parsley.