Green Olive Soup
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3 tablespoons butter
1 onion, quartered
6 ribs celery, cut into 1/2 inch pieces
1/2 cup pimiento-stuffed olives
1/2 cup flour
1-1/2 cups water
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 cup water
2 cups whole milk
Cook butter, onion and celery for five minutes over low heat. Cool and turn into a blender container with olives, flour, water, salt and pepper. Blend until all is chopped fine. Turn into a three quart saucepan and add water and milk.
Simmer covered over low heat until smooth and thick stirring frequently. Do not burn on bottom of pan. Serve warm. Serves four.