Olive & Nut Soup
- Yield: 4 cups
- Prep: 15 mins
- Cook: 20 mins
- Butter (2 for saute; 2 for white sauce)
- Onions, chopped
- Celery, chopped
- Pitted black olives (save the liquid)
- Walnuts, chopped
- Flour (2 for the white sauce)
- Chicken broth
- Lemon juice
- Worcheshire sauce
- Sour cream
I developed this soup for my father, who would be delighted if the lunch-time olive and nut sandwiches of his childhood were offered at every meal.
1. In a large soup pot, melt 2 tablespoons of the butter over medium heat. Add the onion and celery and cook for 5 minutes. Mix in the olive and walnuts. (Save several olives for garnish.)
2. Sprinkle 3 tablespoons of the flour over the mixture and cook for several minutes, stirring often.
3. Add 1 cup of the chicken broth, all of the liquid from the olives, the lemon juice, and the Worcheshire and mix thoroughly.
4. Pour into the food processor and process until completely mixed.
5. Rinse out the soup pot and make a "white sauce" by first melting the remaining 2 tablespoons of butter and blending in the remaining 2 tablespoons of flour. Cook this mixture over medium heat for 1 minute, then add the milk and the remaining cup of chicken broth. Cook, stirring often, for 5 minutes, or until the sauce thickens slightly. Reduce heat to low, and mix in the olive/walnut mixture, the sour cream, and the cognac.
This a rich soup, so it should be served in small bowls, garnished with a dollop of sour cream thinned with a bit of Worcheshire, and topped by an olive slice. Serves 8 1/2-cup portions.