| 1 | Serves 6 - 8 soak the olives in cold water for 1 hour. |
| 2 | Drain and coarsely chop the olives. |
| 3 | Heat a frying pan and add the oil, onion, and garlic, along with 2/3 of the olives. |
| 4 | Saute until the onions are transparent. |
| 5 | Puree this mixture in a food processor along with 1 cup of the stock. |
| 6 | Place this mixture in a 4-quart saucepan and add the remaining stock. |
| 7 | Simmer for 20 minutes and add the cream. |
| 8 | Whisk in the roux and simmer, stirring constantly, until thickened. |
| 9 | Add pepper to taste and the remaining chopped olives, tabasco, and dry sherry. |
| 10 | Heat to serving temperature and serve with the sliced olive and crouton garnish. |
| 11 | The frugal gourmet - 3 ancient cuisines from the collection of jim vorheis |
