Creamy Olive Soup

Anita loves olives, so when I ran across this recipe on the Mangos, Chili and Z blog I had to make it.


I added a few more olives than this recipe calls for.

Makes: 6 servings
Prep time: 15 minutes
Cook time: 40 minutes
Printable Recipe

Ingredients:

• 4 T butter
• 1/4 cup onion, diced
• 1/4 cup celery, diced
• 1/4 cup carrot, diced
• 5 T all purpose flour
• 4 cups chicken stock
• 1 cup white wine
• 1 1/2 cups half and half
• 1/2 cup cooked rice
• 1/4 cup black olives, sliced
• 1/4 cup pimento-stuffed green olives, sliced
• 1/4 cup frozen peas
• 2 cups cooked chicken, cut into bite-sized pieces

1. Melt butter in large pot.

2. Saute the onion, celery and carrot until softened.

3. Slowly add the flour while stirring.

4. Slowly add the broth while stirring. Continue stirring until the flour is dissolved.

5. Add the wine and simmer for 20 minutes.

6. Add in the half and half and lower heat to a simmer.

7. Add the rice, olives, peas, and chicken. Heat thoroughly but do not boil.

8. Add salt and white pepper to taste.