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.