Cream of Olive Soup with Celery and Almonds Recipe
Introduction
This delightful Cream of Olive Soup with Celery and Almonds is a recipe from Anjali Vellody’s Foodcourt column in the Weekend magazine dated January 2, 2004. This unique blend of ingredients combines the earthiness of black olives with the freshness of celery and a creamy finish, making it an ideal choice for a light lunch or a comforting snack. This soup is not only easy to prepare but also offers a savory experience that is perfect for any occasion.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4
- Category: Lunch/Snacks
- Cuisine: Asian/Indian
Nutritional Information
This soup is both flavorful and satisfying, with the following nutritional breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 368.9 |
| Total Fat | 36.5 g |
| Saturated Fat | 19.8 g |
| Cholesterol | 104.4 mg |
| Sodium | 402.3 mg |
| Carbohydrates | 9.6 g |
| Dietary Fiber | 2.1 g |
| Sugars | 0.6 g |
| Protein | 3.3 g |
Ingredients
For this creamy and savory soup, you will need the following ingredients:
| Quantity | Ingredient |
|---|---|
| 4 1/4 | Tablespoons of butter |
| 3 | Tablespoons of all-purpose flour |
| 3 | Fresh ground black pepper |
| 1/4 | Cup of black olives, chopped |
| 1 | Cup of heavy cream |
| 1 | Teaspoon of salt |
| 1 | Cup of celery, diced |
| 1/2 | Cup of spring onions, chopped |
| 2 | Tablespoons of fresh parsley, chopped |
| 2 | Tablespoons of almonds, sliced |
Cooking Instructions
Follow these detailed instructions to create your Cream of Olive Soup with Celery and Almonds:
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Prepare the Pan: Begin by heating a saucepan over a low flame, allowing it to warm gradually. This step is essential to avoid burning the butter once it’s added.
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Melt the Butter: Add the butter to the saucepan. Stir gently as it melts, ensuring it coats the bottom of the pan evenly.
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Incorporate the Flour: Once the butter has melted completely, add the all-purpose flour. Gradually blend the flour into the melted butter using a whisk or a wooden spoon, ensuring there are no lumps.
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Cook the Mixture: Continue to stir and cook this mixture for about two minutes. This step is crucial as it helps to cook out the raw flour taste, resulting in a smoother soup base.
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Add the Stock: Slowly pour in your choice of vegetable or chicken stock while continuing to stir. This will help prevent any lumps from forming. Once incorporated, allow the mixture to come to a gentle simmer.
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Incorporate Olives and Cream: Stir in the chopped black olives and the heavy cream, allowing the mixture to simmer gently for an additional two minutes. The olives will impart a rich flavor while the cream adds a luxurious texture.
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Season the Soup: Next, add the salt, freshly ground black pepper, diced celery, sliced almonds, chopped spring onions, and parsley. Stir everything together, allowing the flavors to meld for a minute or two.
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Serve Hot: Once everything is well combined and heated through, remove the soup from the heat. Serve it hot, garnishing with extra parsley or almonds if desired for added flavor and presentation.
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Enjoy: Gather around the table with family or friends and enjoy this comforting bowl of Cream of Olive Soup, appreciating its unique blend of flavors and textures.
Final Thoughts
This Cream of Olive Soup with Celery and Almonds is a wonderful addition to your recipe collection, offering a perfect balance of savory and creamy elements. It’s ideal for a light lunch or as an elegant starter for dinner parties. Enjoy this delightful soup that reflects the warmth and hospitality of Asian and Indian cuisine.
With its straightforward preparation and exquisite flavor, this soup is sure to become a beloved staple in your home, perfect for impressing guests or simply enjoying a cozy meal with loved ones.
