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Cream of olive soup with parsley Recipe

Cream of olive soup with parsley is a popular Italian Soups and Stews
Author :
On :
Tuesday, 7 June, 2016
Category :
Vegetarian Recipe
Course :
Soups and Stews Recipe
Cuisine :
Italian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 4
Rated 2 based on 100 votes


  • 4.25 cups - vegetable stock
  • 3.25 tbsp - Butter
  • 3.25 tbsp - plain flour (maida)
  • 1/4 tsp - freshly ground pepper
  • 1 cup - washed, drained and finely minced black Olives
  • 1 cup - thick Cream
  • Salt, if required
  • 2 - spring onions, finely chopped
  • 1/2 cup - chopped Parsley
  • To prepare the vegetable stock:
  • Vegetable stock cube
  • 1/2 liter water
  • How to Make Cream of olive soup with parsley:

    1. Prepare vegetable stock and keep aside.
    2. Melt the butter in a deep saucepan on a low fire.
    3. Add the flour, blending it gradually.
    4. Cook for about 2 minutes, 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. Serve hot.
    10. To prepare the vegetable stock:
    11. Sprinkle one stock cube in 1/2 litre of boiling water during the last minute of cooking and continue to boil (This will maintain the nutritive values in the cubes).
    12. You do not need to add salt.


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