Cream of olive soup with celery and almonds |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a wonderful soup from the Foodcourt column by Anjali Vellody of the Weekend magazine(dated Jan2'04). Hope you enjoy it! Ingredients:
4 1/4 cups vegetable stock |
3 tablespoons butter |
3 tablespoons all-purpose flour |
1/4 teaspoon fresh ground black pepper |
1 cup black olives, drained,washed,stoned and finely minced |
1 cup heavy cream |
salt |
1/2 cup celery, washed and finely chopped |
2 tablespoons almonds, blanched,skinned and finely sliced |
2 tablespoons spring onions, washed and finely chopped |
1 tablespoon fresh parsley, washed and chopped |
Directions:
1. Heat a saucepan on slow flame.
2. Melt butter in it.
3. Add flour and blend it gradually as you do so.
4. Stir-cook this continuously for 2 minutes.
5. Add stock and allow to simmer.
6. Stir in olives and cream.
7. Allow to simmer for 2 minutes.
8. Add salt, pepper, celery, almonds, spring onions and parsley.
9. Serve hot.
10. Enjoy!
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