These recipes bring a fresh take to soup.

Recipe I

Ingredients

• 4 cups chicken stock
• 1 cup black olives, pitted and sliced
• 1 small white onion, minced
• 1 large clove, crushed
• 2 eggs, beaten
• 1 cup cream
• ¼ tsp salt
• 2 Tbs cilantro, chopped

Directions

1. In a soup pot mix the olives, chicken stock, garlic, and onion and bring to a boil over medium-high heat.
2. Lower the heat and allow to simmer for 15 minutes.
3. Mix the eggs and cream together in a small bowl.
4. Stir a small ladle of stock into the egg mixture and beat well.
5. Pour the egg-cream mixture slowly into the stock.
6. Heat thoroughly, but do not boil.
7. Stir in salt and cilantro.

Recipe II

Ingredients

• 6 cups chicken stock
• 3 cups pitted black olives, chopped
• 1/2 onion, minced
• 2 cloves garlic, minced
• ⅔ cup flour
• 3 cups cream
• 4 Tbs dry sherry
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• 1 lemon, sliced thin
• 1 cup fresh parsley, chopped

Directions

1. Combine the chicken stock, olives, onion, and garlic in a large soup pot.
2. Simmer the chicken broth for 15 minutes over medium heat.
3. Blend the flour and cream together.
4. Add the cream-flour mixture to the chicken broth, whisking to blend well.
5. Stir frequently and cook over medium-high heat until the soup begins to thicken.
6. Allow the soup to just begin to boil and lower the heat until the soup simmers.
7. Boil the soup for 3 minutes.
8. Stir in sherry and season with salt and pepper.
9. Remove from the heat, allow to cool and then refrigerate.
10. Serve the soup cold and garnish with lemon slices and parsley.

Note: This soup pairs well with goat cheese garlic bread.