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Cuban Chilled Black Olive Soup recipe

1 cup pitted ripe olives;
-preferably imported brine
3 cup chicken broth
1 1/2 cup minced onions
1 clove garlic, minced
1 egg
1 cup light cream
1 tsp thick bottled steak sauce
1/4 cup dry sherry


Either slice the olives wafer-thin or chop them into bits in a food processor. Place chicken stock in a medium saucepan and bring to a boil. Add onions and garlic. Simmer 10 minutes. Remove pan from heat, strain out onion and garlic bits and discard (or save to add the pot when making a batch of stock). Return soup to the pan and add olives. Beat egg in a bowl and slowly add a cup of hot soup while continuing to beat, and taking care not to curdle the egg. Pour soup/egg mixture into the soup. Add light cream, steak sauce and sherry. Refrigerate for several hours or overnight. Serve chilled in chilled soup bowls.

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Free instructions on how to make a traditional Cuban soup (receta de sopa Cubana).

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