Creamy Olive Soup Supreme
Creamy Olive Soup. This is a delicious and elegant soup and with white wine, both black and pimento-stuffed olives, and cream, is a knockout anytime of year. This can be served as a first course, or add some chicken to make a heartier entrée.
Servings 8
Calories 278kcal
Ingredients
- 4 Tablespoons butter
- ¼ cup sweet onion diced
- ¼ cup carrot Diced
- ¼ cup celery Diced
- 5 Tablespoons flour
- 4 cups chicken stock
- 1 cup white wine
- 1 ½ cups half and half
- ½ cup cooked white rice
- ¼ cup each sliced large black and pimento-stuffed green olives
- ¼ cup frozen peas
- 2 cups cooked chicken breast cut in bite-sized pieces
- White pepper and salt if needed
Instructions
- In a saucepan melt 4 Tablespoons butter
- Saute ¼ cup each finely diced onion, carrot and celery
- When vegetables have softened sprinkle them with 5 T. unbleached white flour
- Gradually whisk in 4 C. chicken stock
- Stir vigorously with the whisk as you raise the heat to medium to prevent lumps. When stock is smooth and slightly thick, transfer from skillet to your soup pot. Add 1 C. white wine.
- Simmer for 20 minutes then stir in 1 ½ C. half and half.
- Lower heat, do not allow soup to boil.
- Add ½ C. cooked white rice
- ¼ C. each sliced large black and pimento-stuffed green olives.
- ¼ C. frozen peas
- 2 C. cooked chicken breast which has been cut into bite sized pieces.
- Heat through, taste and adjust seasonings. Sprinkle in some white pepper and salt if needed.
Nutrition
Calories: 278kcal | Carbohydrates: 15g | Protein: 16g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 339mg | Potassium: 339mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1077IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg