SOUP of GREEN OLIVES with GARLIC-TOASTED BREAD
This soup is inspired by the flavors of green olives and garlic. They are not mixed together though but used to flavor the soup and the roasted bread, respectively. A sort of Italian soup, one might say. Easy and simple, and tasty!
4 servings:
Toasts:
olive oil
2 crushed garlic cloves
4 bread slices, sliced into medium dices
Soup:
0,5 l/17 fl oz vegetable stock
(optional) 1/2 tbsp fresh chopped thyme or a nice herb seasoning, to taste
450 g/1 lb green olives
2 tbsp olive oil
1 chopped red chili
2 tbsp mascarpone cheese
salt and freshly ground black pepper
some chopped parsley and parmesan for garnish
To make the toasts: heat up the olive oil in a moderately hot pan, throw in the garlic and let it release its juices for a minute, shake the pan to mix, add the bread dices and fry until lightly browned. Then, remove from the pan and drain the fat on a paper towel.
To make the soup: heat up the stock, add the olives and herbs, and olive oil, and cook for 5 minutes, add the mascarpone and chili, and put all of it into a blender and mix. Put back on the stove, season with salt and pepper. Pour into bowls and garnish with the parsley and olive oil.