Login
Create Account
Black Olive Soup
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Absolutely delicious and very different! Can be served hot or cold!
-
Main Ingredient
Kalamata olives
-
Category: Soups
-
Cuisine: American
-
Prep Time: 0 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
This soup is a perfect accompaniment for grilled fish, poultry or meat. Also, nicoise olives can be used instead of kalamata olives, but they need to be pitted as well.
-
Posted By: mamakjking
-
Posted On: Jun 10, 2013
Number of Servings:
Ingredients:
- 1 jars - 4 1/2-oz. Pitted kalamata olives Drained
- 2 bottles - 8-oz. each Clam juice
- 1/2 cups - Water
- 2 whole - Medium-size baking potatoes Peeled & cooked (abt. 1 1/2 C.)
- 1/4 teaspoons - Freshly ground black pepper
- 1 tablespoons - Grated lemon zest
- 3 whole - Plum tomatoes Peeled & finely diced
- - Lemon zest For garnish (optional)
Directions:
1. Combine olives, clam juice and water in saucepan and bring to a boil. Reduce heat to low and simmer for 5 min.
2. Allow to cool slightly, then pour mixture into blender and puree. Add potato pulp and pepper; blend until completely smooth.
3. Pour mixture through a strainer back into pan. Stir in lemon zest and heat to desired temperature.
4. To serve, place half of a diced tomato in the bottom of each of 6 bowls. Pour 2/3 C. soup over tomato in each bowl. Garnish w/ lemon zest, if desired.
Comments