1 c pitted ripe olives;
-preferably imported brine
3 c chicken broth
1 1/2 c minced onions
1 cl garlic, minced
1 c light cream
1 ts thick bottled steak sauce
1/4 c dry sherry
Either slice the olives wafer-thin or chop them into bits in a food
processor. Place chicken stock in a medium saucepan and bring to a
boil. Add onions and garlic. Simmer 10 minutes.
Remove pan from heat, strain out onion and garlic bits and discard
(or save to add the pot when making a batch of stock).
Return soup to the pan and add olives.
Beat egg in a bowl and slowly add a cup of hot soup while
continuing to beat, and taking care not to curdle the egg.
Pour soup/egg mixture into the soup. Add light cream,
steak sauce and sherry. Refrigerate for several hours
Serve chilled in chilled soup bowls.