Cream of Olive Soup and Parsley

Recipe by
Total Time:
15-30 mins
Serves:6
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Vegetable Clear Soup, Best Reinforced Tomato Soup, Easy Zucchini Clear Soup

Rate This Recipe
5

Ingredients

  • 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

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