CUBAN OLIVE SOUP
Chef Dorothy McNett showcased this delicious soup recipe at the San Benito Olive Festival, which will be held October 14, 2017 at the San Benito County Historical Park in Tres Pinos, in beautiful San Benito County, central California. Hear an interview on Big Blend Radio about the 2017 festival in the podcast below, and have fun with the recipe!
4 cups chicken or vegetable broth
1 onion, finely minced
2-3 cloves garlic, finely minced
1 cup black olives, pitted and sliced or chopped
1 egg 1 cup half and half, or milk or cream as desired
2 – 3 teaspoons Cuban Sofrito (sauce) or bottled steak sauce
1/4 cup sherry or other sweet white wine
In saucepan or Dutch oven, bring the broth to a boil and add the minced onion and garlic.
Reduce to simmer and cook 10 – 12 minutes to blend flavors.
If desired skim off the onion and garlic, or leave it in! Add the chopped olives.
Whisk the egg in a bowl and then slowly add about 1 cup of the hot stock, whisking constantly to temper / warm the egg but not curdle or cook it.
Whisk into the hot broth along with the cream, sauce, and sherry.
Can serve this hot or cold. If serving hot, gently reheat and serve.
If serving cold, as would be the case in Cuba, chill for several hours and then serve.
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