Betsy’s No Garlic Cream of Black Olive Soup

By Betsy Vail 05/04/2015

Ingredients:

• 1 32 oz. box organic, low sodium chicken broth
• 4 cups sliced black olives with juice
• 2 c cream
• 1 c diced onion
• ¾ c Wondra flour
• ¼ c cream sherry
• ¼ c butter
• 2 Tbs parsley
• 2 bay leaves
• 3 tsp salt
• 1 tsp pepper
• 1 pinch of leaf thyme

Directions:

1. Sauté all the olives and juices in butter then remove half the olives and juice and set aside in a bowl.
2. Add onions to the pan with olives and sauté until the onions are transparent.
3. Add Wondra flour and sauté briefly before adding chicken stock.
4. Remove from heat and blend with an immersion blender until smooth.
5. Once smooth, warm on medium low heat and add parsley, olives with juice that had been set aside, salt, pepper, sherry, bay leaves, and thyme. Very slowly add cream.
6. Taste and adjust seasoning if needed.

Make this for your sweetie when you want to say "Olive you!"

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