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Cuban Olive Soup (serve hot or chilled)
From Dorothy McNett's recipes at www.dorothymcnett.com.
4 cups chicken or vegetable broth
In saucepan or Dutch oven, bring the broth to a boil and add the minced onion and garlic. Reduce to simmer and cook 10 - 12 minutes to blend flavors. If desired skim off the onion and garlic, or leave it in! Add the chopped olives. Whisk the egg in a bowl and then slowly add about 1 cup of the hot stock, whisking constantly to temper / warm the egg but not curdle or cook it. Whisk into the hot broth along with the cream, sauce, and sherry. If serving hot, gently reheat and serve. If serving cold as would be the case in Cuba, chill several hours and then serve.
Recipe created 2015-07-27.