Olive soup
We got to know this Italian surprise years ago during a visit to Rome. A fine soup with a surprising taste. Delicious as a first course at dinner. And yet very easy and quick to prepare, what more could you want?
Porties:
Ingrediënten
- 2 medium white onions (or 4 shallots), finely chopped
- 1 cloves of garlic (optional), finely chopped
- 1 tbsp dried oregano
- 3 tbsp all-purpose-flour
- 150 gr green pitted olives
- 1 1/2 liter vegetable stock
- 250 gr mascarpone
- 1 hand fresh basil
- olive oil, pepper, salt
Instructies
- Saute the onions and garlic in a dash of olive oil until translucent.
- Now add the oregano and stir well.
- Now add the flour, stir well and let the flour cook for a few minutes. Clumps will then form, but you can easily stir them out later.
- Now add the olives and vegetable stock and let it cook for 10 minutes.
- Blend the soup finely in a blender.
- Up to here you can prepare a day before.
- Heat the soup and add the mascarpone. Mix well, possibly with a stick blender.
- Taste and season with additional salt and pepper if necessary.
- Ladle the soup and garnish with the fresh basil.
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