I know, just don’t go there. This is a surprisingly good soup and one that would probably go well with the Braised Lamb Shanks below. The first time we had this was with Gary Dixon, RN. Nu? Gary passed away several years ago, so this recipe is in his memory. It has really taken that long to find the recipe. Do try it. For some reason, I have the opinion that this is a traditional Middle East soup. Maybe I got that from Gary. Who knows.

In memory of Gary Dixon, RN. Nu? Unusual and delicious…if you’re as mad about the unripe fruit of olive trees as me. The soup is a spectacular introduction to a Mediterranean meal. Serve hot to 6-8 people as a first course.

Ingredients:
2 c cracked Green Olives, Mideastern or Greek, soaked in water for an hour, drained, and chopped
2 T Olive Oil
1 Onion, chopped
2 cloves Garlic, chopped
3 T Olive Oil
4 T Flour
⅛ t Cayenne
8 c Chicken Stock or Vegetable Stock
½ c heavy Cream
¼ c dry Sherry
Garnish: minced Parsley

Directions:
1). In a large saucepan, sauté the onions, garlic, and ⅔rds of the olives in the olive oil until the onions are transparent. Puree with 1 cup of stock.
2). Heat oil in the saucepan and stir in flour and cayenne, cooking into a roux. Whisk in remaining stock, then pour in the puree. Bring to a slow boil, let thicken, then reduce heat and simmer for 20 minutes. Stir in cream, pepper, and remaining chopped olives, bring back to a boil, then simmer 5 more minutes.
3). When ready to serve, heat to serving temperature, stir in sherry and cook for a minute, then ladle into bowls. Garnish with generous pinches of minced parsley.

So there you have an epicurean adventure, but one well worth trying. If not for yourselves, try it for Gary. He’d be extremely happy! Cheers!