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Cream of Olive Soup and Parsley Recipe

Cream of Olive Soup and Parsley is a popular American Soups and Stews
Author :
On :
Wednesday, 8 June, 2016
Category :
Vegetarian Recipe
Course :
Soups and Stews Recipe
Cuisine :
American Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 6
Rated 5 based on 100 votes


  • Vegetable stock - 4.25 cups
  • Butter - 3.25 tbsp
  • Plain flour (maida) - 3.25 tbsp
  • Fresh ground pepper - 1/4 tsp
  • Washed, drained and finely Mint black Olives - 1 cup
  • Thick Cream - 1 cup
  • Salt if required
  • Spring onions, finely chopped - 2
  • Chopped Parsley - 1/2 cup
  • How to Make Cream of Olive Soup and Parsley:

    1. Prepare vegetable stock and keep aside.
    2. Melt the butter in a deep saucepan on flow fire.
    3. Add the flour blending it gradually.
    4. Cook for about 2 mins, stirring continuously.
    5. Add the stock, let it simmer, add pepper.
    6. Add the olives and cream, stirring continuously.
    7. Bring the soup to a simmer.
    8. Taste and adjust salt if necessary.
    9. Add the chopped spring onions and parsley.
    10. Serve hot.


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