First courses

Black Olive Soup

Ingredients

  • 6 peeled diced potatoes
  • 2 chopped onions
  • 2 cups rice
  • ½ jar of black olive paste
  • 1 teaspoon thyme leaves
  • 1 egg yolk
  • ½ cup extra virgin olive oil
  • salt and pepper.

Directions

  1. Cook potatoes and onions for 5 minutes in 2 tablespoons of extra virgin olive oil, then cover with water and cook covered with a lid for 30 minutes.
  2. Add the rice and Black Olives Paste and cook for a further 10 minutes over a low heat.
  3. Once the rice is cooked, mix everything into a smooth paste adding boiling water if necessary to achieve the desired thickness. Season the soup with salt, pepper, thyme, extra virgin olive oil and egg yolk.

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